Aging: in American and French oak barrels for 18 months, and 18 months in bottle.
Elaboration: the fermentation lasts 12 days at 28ºC and the cold maceration lasts 6 days.
Sensorial tasting: attractive ruby colour with cherry tones of good intensity.
Clean and with nice tones of roof tile and brilliant hues of tobacco.
Aromas of well ripened black fruits, of good intensity, and well covered with overtones of spiced leathers of good aging, over echoes of cedar and cocoa.
In the mouth it presents itself very powerful, balanced, with a good acidity and noble tannins, tasty, meaty and full.
A rounded, ample and long aftertaste.
Serving temperature: 16-18ºC
Food match: red meats, stews, baby lamb, cheeses, sucking-pig and cod.