VITICULTURE AND WINEMAKING:
Vineyards of controlled production located between 300 and 650 metres of altitude. Fermentation carried out in stain steel vats with controlled temperature and 8 days maceration with autochthonous yeasts.
18 months in 225 L French and American medium toasted oak casks.
APPEARANCE: Deep rubi red color with terracotta hints.
AROMA: Balsamic and spiced, tobacco notes and toasted coffee, reminiscent of black fruit. Complex and long-lasting.
PALATE: Nice entrance with vanilla notes, highlighting the softness of the glycerine and the final toasted touch. Very developed and structured, with tannins both rounded and elegant.
Enjoy this wine from 12 to 14º C.
All kinds of meat, especially hunting dishes, stews.