Grapes are destemmed as they enter the winemaking cellar to ensure an optimal fermentation and maceration, which lasts 17 daysand is performed under strict thermal control so that the temperature never rises above 26ºC. Vat emptied by gravity and the wine undergoes natural malolactic fermentation.

Ageing takes place in barrels made from American (80%) and French oak (20%), which are mildly toasted so as not to alter the original character and to prolong the ageing process. The wine is racked aftersix months, removed from the barrels at 12 and then clarified. It is then stabilized for 25 days and bottled directly without any type of filtration.

• Colour: Ruby tone at the centre with a dark deep colour and livelyedge.

• Nose: Cherry and blackberry jam. The wood, although noticeable,complements the openly fruity character of the wine, adding some cinnamon and toasted vanilla notes to the aroma's finish.

• Palate: Full with a potent impression, which supports the balance between good acidity and a velvety feel. On the finish, it shows a mixof dairy and marinated fruit. It shows body, good complexity, strength and richness of nuances on the palate.

• Food pairing: Recommended with steaks and other red meats, casseroles, stews, lamb, Spanish chorizo sausages, hard and blue cheeses.