Production

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 24 months.

Tasting notes

Magnificent cherry red on a ruby background with dense legs. Very complex bouquet with aromas of red berries, preserves and toasted notes. Just the right amount of spice nuances from the oak. Excellent mouthfeel with pleasant tannins and good acidity.

Pairing

Perfect with stews, gazpacho and hearty dishes, as well as juicy meat and game, rice, meaty fish, mushrooms, pâté and all sorts of cheeses.