95% Tempranillo – 5% Mazuelo
Best served at around 16°C.
Traditional process with stemmed grapes. Cold macerations for 2 or 3 days and then the must ferments at a temperature of no more than 26-28°C. In total the wine stays in the vat for 14-15 days. AGEING After malolactic fermentation is complete, the wine is racked off and left with no other treatment for 1 or 2 months before going into American-oak casks with an average age of a year where it remains for 12 months.
Cherry colour with very light violet hues and a balanced aroma combining the fresh fruitiness of the variety and the nuances supplied by the oak. It manages to achieve a maturity and a phenolic and aromatic balance which is appreciated in its harmony and roundness. Full, supple mouth feel with soft but well structured tannins, round, long with a fine, pleasant lingering finish.