Grapes come from vineyards in Toledo of an average age of 40 years, they express the terroir thanks to their adaptation to the soil over a long period. The soils are calcareous-clay and the Tempranillo grapes usually mature first and the others later, grapes picked by hand.
85% Tempranillo, 15% Merlot. Upon entering the winemaking cellar, the grapes are inspected, destemmed and crushed to separate the must, which is then pre-macerated at 15ºC for 24 hours. After that period the must is fermented and macerated in stainless-steel, self-emptying deposits along with the skins for a total of 10 days at 25º C.
Following fermentation, the wine is aged in 80 percent American and 20 percent French oak for six months, in medium-high humidity and temperatures between 13-16º C. The barrel-ageing is followed by another two months minimum in the bottle.
Colour: Intense, brilliant and clean ruby colour.
Nose: Intense and complex aroma with hints of ripe fruits, toasted aromas, pepper and balsamic notes.
Palate: Round, warm, very well balanced with a persistent finish.
Food matches: Roasts, grilled meats, legumes and medium and strong cheeses.