The Tempranillo grapes for this wine were sourced from a select group of growers around Haro who have long-term exclusive contracts with the winery. The vineyards are on average 20 years old.
Hand picked during mid October.
Fermented in concrete vats. After destemming and gentle pressing, the juice get 6 days of maceration on the skins before fermenting for approximately 10 days at a maximum temperature of 28ºC.
14 months in a combination of American and French oak barrels, then a minimum of 6 months ageing in bottle.
Cherry red colour with brilliant purple rim. Aromas of mature red fruit with a core of spice and delicate liquorice hints. The wine is complex, well structured, fresh and fruity.
Extremely versatile. A perfect m atch for Mediterranean cuisine such as fried fish or vegetable dishes, rice, pasta, pulses, red and white meats and even cheeses.