100% Tempranillo. The grapes are destemmed and crushed beforeundergoing a cold maceration at 6º C for 36 hours. Afterwards, themust and skins are placed in stainless steel deposits and fermentedat a constant 26ª C. Following fermentation, the wine is bled out andbegins malolactic fermentation naturally after a month.

The wine is aged for three months in American & French oak andstirred weekly. It is then racked to concrete deposits where the wineis decanted naturally before being filtered and bottled.

• Colour: Bright and intense centre with a ruby edge. Very clean.

• Nose: The toast of the French oak barrel imparts a vanilla andchocolate aroma, with touches of coffee, but the entire bouquet isvery well balanced, highlighting liquorice and red fruits on top of abed of spices.

• Palate: Flavours of red fruits, liquorice and dark chocolate with awarm and persistent finish.

• Food pairing: Recommended with semi-cured cheeses, most types ofSpanish tapas, red and white meat and stews.