Tempranillo and Garnacha
Traditional methods are followed, but using modern technology. Fermentation under controlled temperatures (maximum 28ºC) in stainless steel vats. Destemmed grapes account for 75% of fermentation while the remaining 25% is done by the traditional carbonic maceration method, in which the intact grapes are fermented in a carbon dioxide rich environment prior to crushing. Carbonic maceration ferments most of the juice while still inside the uncrushed grape. The resulting wine has enhanced fruity aromas with very low tannins. It then matures in American oak barrels for 4 months and is bottle-aged for a further 6 months before release.
Brilliant ruby-red colour, typical of Tempranillo wines. Elegant on the nose with characteristic fruity aromas. Slightly creamy on the palate with a pleasant, long finish.
Very versatile wine. Rice and pasta dishes, vegetables, all kinds of meat (poultry, beef, pork) as well as semi-cured cheeses.