THE HARVEST

The altitude of the vineyards (900 m+) helps to obtain optimal ripening of the grapes and good polyphenol levels and low yields. The vineyards are an average of 80 years old, with a thin, unfertile organic topsoil with limestone rock underneath and situated in the area of La Revilla, Santa María, El Obispo y El Buey.

 

VINIFICATION

90% Tinta Fina (Tempranillo), 5% Cabernet Sauvignon and 5% Merlot. After destemming, grapes are placed in small 10,000 kg fermentation tanks and pre-macerated at a low temperature for six days, allowing excellent extraction of aroma, colour and soft tannins. To preserve the natural aromas, fermentation is carried out at 26º C for eight days, followed by five days of skin contact followed by maceration of approximately 23-25 days to ensure perfect polyphenolic extraction. Malolactic fermentation is induced with selected bacteria and controlled temperatures in French oak.

 

THE AGEING

After the alcoholic fermentation, malolactic fermentation is carried out in Allier and Tronçais French oak, where the wine rests for 18 months. Another 18 months minimum in bottle rounds off the aromatic complexity of this wine.

TASTING NOTES

Colour: Beautiful cherry red colour though with purplish shades. Very bright.
Nose: The nose shows an excellent fruity quality dominated by plum, raisin and dried apricot surrounded by an exquisite aroma of dark berries.
Palate: Woods of an excellent quality accompany the fruity sensations without predominating. The aftertaste results in fine smoked and spiced shades that show a good tannic character in the mouth with body and roundness.
Food matches: Recommended pairings include roasted suckling lamb or beef, red meats and rich fish dishes.

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