Type of wine
Monastrell and Tempranillo
The two varieties are harvested separately: Tempranillo, the first fortnight in September and Monastrell, in October. Fermented separately at a controlled temperature, then the assemblage happens in January of the following year. Aged in French‑ and American‑oak barrels for 12 months.
Dark cherry red. Rich bouquet, the oak gives it notes of coconut, vanilla, balsamic and mineral nuances with fine fruity undertones. Pleasant on the palette, good body and intense. Concentrated tannins, exquisite and clean on the palette. Persistent retronasal.
Perfect for savoury appetisers, cod, salmon, eggs, dried tuna, aged and semi aged cheeses. Excellent with stews and juicy meat. Also pairs great with fish in various sauces.