Winemaking

These Tempranillo grapes were fermented using select yeast at a maximum temperature of 15-17 Celsius for 14-20 days. They were then aged in oak barrels then left to refine in the bottle for one year before their release.

Tasting Notes

Deep ruby color, full bodied wine with rich floral, ripe plum and cherry aromas. On the palate it shows mouth filling fruitiness and a long smooth finish.

Food Pairing

Best enjoyed at 16°C, with meats, game, lamb chops and tomato-based dishes.