Aging: 1 year in American oak barrels and 6 months in bottle.
Wine making: carbonic demi-maceration the fermentation lasts 12 days at 28ºC and the cold maceration lasts 5 days.
Sensorial tasting: deeply dressed in dark red cherry, with a good cloaking, clean and brilliant with reflections of medium evolution which recall roof tile.
Aromas of aging with a predominance of new wood over an elegant and perfumed base of spices and mature black fruits well mixed with balsamic traces.
In the mouth it is lively, with a well integrated, magnificent acidity and a passage that is dense, full, silky and oily, with an ample ending, profound in tastes and well structured.
Serving temperature: 15-17ºC.
Food match: red meats, stews, baby lambs, roasts, cured cheeses, and partridge.