Varieties:
50% Tempranillo
30% Garnacha
20% Cariñena
Harvest:
Second fortnight of September.
Preparation:
In stainless steel vats with automatic control of fermentation temperature between 25º-28º C, after an ageing process in oak casks for 12 months, the wine reposes in the bottle at an optimum temperature and humidity.
Tasting:
Cherry coloured, with light brownish orange hues, aromas that have evolved from its excellent ageing in oak casks, round, smooth and balanced.
The optimum time for consuming this wine is within the next three years . Gastronomy:
Suitable for red meats, game dishes, cured cheeses and lamb stews.
Serving temperature:
Approximately 16º-18º C. |
