Production

The two varieties are harvested separately: Tempranillo, the first fortnight in September and Monastrell, in October. Remontage twice daily for ten days. Fermented at a controlled temperature, then the wines go into tanks until they are bottled.

Tasting notes

Reddish purple colour. Fruity on the nose with notes of berries and licorice. Flavourful and balanced on the palette, good attack with moderate acidity and lively tannins. Elegant with a good finish and persistent after taste that invites a deeper tasting.

Pairing

White and red meat grilled or chargrilled, stews, salads, rice, aged and semi aged cheeses, pâtés, cured meats and salt cured fish.