THE HARVEST

The second variety on the estate to be picked is usually Tempranillo, the others come later. The varieties tend to be in excellent sanitary condition with no disease due to the terroir and privileged conditions on the estate. Grapes ripen at an optimum rate due to the lack of rain in the harvesting months in most years, wines are usually of excellent quality.

VINIFICATION

35% Tempranillo, 35% Merlot and 30% Syrah. Following manual selection, the grapes are destemmed, crushed and cold macerated for four days at 8o C before undergoing fermentation in both temperature-controlled stainless steel deposits.

THE AGEING

The wine is aged for 12 months in French (90%) and American oak (10%), followed by another 10 months in the bottle.

TASTING NOTES

Colour: Dark ripe cherry colour with violet tones.
Nose: A bouquet with balsamic notes combined with red berries.
Palate: To the palate, smooth, silky and balanced, with a long aftertaste.
Food matches: Cured Manchego cheese, Roquefort, pasta bolognese, game, roasts and stews.

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