| Grape varieties |
83% Tempranillo, 9% Graciano |
| Climate |
Altitude ranges from 320 to 485 m. a.s.l. |
| Harvest |
From October, 10th to 26th. |
| Vinification |
Grapes are first de-stemmed and then fermented in stainless Steel tanks for 8 days at controlled temperature in constant skin contact. During fermentation pumping over and punching down operations are regularly carried out. These processes ensure both effective and gentle colour and aroma extraction. Afterwards the solid parts of the grapes were are pressed in vertical presses with double screws. |
| Ageing |
16 months in 225 litre American oak barrels. |
| Pairing |
Steamed and grilled hake loin, prawns with their coral and truffle aroma; baked unsalted cod with onion and green peppers; grilled beef tenderloin, green asparagus and carrot purée; creamy carnaroli rice with truffles and foie mi - cuit; selection of creamy and blue cheeses, red wine compote and sour cherries. |