Early harvest after a cold and rainy winter, a cool spring and a hot summer. The rainfall in September and October helped the optimal physiological and phenolic development of the bunches.
PREPARATION AND FERMENTATION
After the separation of grapes for payments, the temperature is controlled until 28-29º. You discover they are fast, when it is appreciated that the extraction of color reaches the optimal levels.
Aging in American oak barrels.
Garnet red, medium robe, clean, bright and with a density of tears. Medium intensity, with aromas of fresh black fruit such as blackberry and blackberry, licorice and sweet notes of nutmeg, cinnamon, vanilla and pastries. On the palate it is intense, with acidity and medium body, with integrated tannin. In retronasal we perceive black fruit and woody aromas.
This 100% Tempranillo accompanies in a special way cold meats and soft cheeses, white meats such as chicken, stews with rabbit and blue fish.
Serve between 16ºC and 18ºC.