TECHNICAL INFORMATION

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VARIETIES

Tempranillo

WINE PROCESS

The destemmed grapes are macerated with their skins at an average temperature of 22ºC. Once the maceration process has completed, the wine remains in contact with the grape skins for a further 7 days.  Malolactic fermentation takes place in medium-toast American oak. The wine is aged in American and French oak barrels for 12 months, with racking taking place every 4 months.  The stabilised wine is then bottled where it continues to evolve.

TASTING

Intensive cherry-red colour, with dark ruby highlights. On the nose aromas of fresh red fruits and spices with a hint of aniseed. Excellent depth on the palate, well-balanced, elegant and smooth.

FOOD PAIRING

Rich casseroles and pasta dishes, roast poultry, beef, lamb, pork, cheese.

TECHNICAL DETAILS

AWARDS

Gold Medal. CINVE, Spain.

Silver Medal. Concours Mondial de Bruxelles, Belgium.

90 points. Catavino, Spain.

Bronze Medal. Decanter. UK

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