| Soil composition |
Clay soils and free drainage. |
| Vinification |
Classic with destemming, fermented in stainless steel tanks. for 11/13 days, at controlled temperatures between 29-30ºC. Daily remontage and pumping over and long maceration for a period of 12 days after fermentation to ensure a voluptuous texture. |
| Ageing |
2 years in barrel and 3 years in bottle. |
| Pairing |
Red grilled meat, bellota ham, goat cheese. |