The vineyards of the Tempranillo variety, used for the production of this wine, have an average yield of about 4000 Kg/Ha and are located in rainfed areas. The grapes are fermented and macerated in stainless steel tanks. Fermentation is carried out at a controlled temperature of between 28 and 30 ºC. It is then left to macerate for 15 to 20 days depending on the phenolic characteristics and the state of the grapes. After alcoholic and malolactic fermentation, the wine is aged in 225-liter oak barrels for 9 months.
COLOR: Attractive and intense layer of red currant color with light purple tones.
NOSE: Complex aromas typical of the ageing process, with ripe red fruits and subtle fruity dairy nuances that give this wine a very attractive aromatic elegance.
MOUTH: The smoothness of the tannins that compose it and its fruity character give rise to a very balanced wine with great persistence.
PAIRING: Perfect with all kinds of meats and cured cheeses.
OPTIMUM CONSUMPTION TEMPERATURE: 16º - 18 ºC.