WINEMAKING PROCESS: After careful selection of the grapes in the field, the must is fermented in stainless steel tanks with temperature control and extended maceration of the pulp to extract more tannins, so ensuring optimum aging.
AGING: Stored for 24 months in American oak barrels followed by at least 18 months aging in bottle.
Color: Ruby red, typical of Rioja Tempranillo grapes.
Aroma of ripe red fruits, spices and balsams with a fresh, vanilla fragrance.
In the mouth it is warm on the palate with a final taste of intense toasting under the tongue.
On second nosing: it has a very pleasant expansive aroma.
Iberico sausage, strong fish, game dishes, spicy or hot stews, roasted, stewed or grilled red meats and aged cheeses.
As with all naturally made wines, sediments can form over time, which means that it is best served without shaking