Varieties:
60% Garnacha
20% Tempranillo
20% Cariñena-Cabernet
Harvest:
Second fortnight of September.
Preparation:
A select choice of grapes and controlled temperature (approximately 25º C). Devatting is carried out at a density of 1010, transferring to oak casks for at least 6 months. The ageing process is completed in the bottle. Tasting:
A wine with an intense pigment, robust, with a ruby red colour and a good aftertaste that enchances the sensations produced by its aroma. There is a clear hint of noble young wood and it has full, smooth, round taste. Gastronomy:
At a temperature of 16º-18º C it is an excellent accompaniment for all types of stewed meats and cured cheeses. |
