Tempranillo, Mazuelo and Graciano.
WINE MAKING PROCESS
After selection, the grapes are processed in the traditional way – once destemmed, they are lightly crushed. When the alcoholic fermentation has concluded, a secondary malolactic fermentation process takes place to lower the acidity of the wine. The wine is then transferred to medium-toast American oak barrels (Ohio) where it remains for two years, and is racked every 6 months, using the traditional cask to cask method.
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Ruby-red colour of medium-high intensity, with a nose that presents marked balsamic aromas and elegant tones of spice and tobacco leaf. Smoothness dominates in the mouth, adding elegance and maturity to its long finish
WINE AND FOOD PAIRING
Red meat dishes, roasts, game, rich-flavoured cheeses.
92 points. Wine Spectator, USA: 2007
Double Gold Medal. Berliner Wine Trophy, Germany: 2006
91 points. Vintages Wine Picks, Canada: 2006
90 points. Vinous (Steve Tanzer’s International Wine Cellar), USA: 2006
Gold Medal. Sélections Mondiales des Vins, Canada: 2006
Gold Medal. Concours Mondial de Bruxelles 2015, Belgium: 2006
Gold Medal. Best Spanish Wines for Asia Challenge, China: 2006
Silver Medal. Decanter, UK: 2006
Silver Medal. International Wine Challenge, UK: 2006
92 points. Wine Spectator, USA: 2005
91 points + Best Buy. Wine & Spirits, USA: 2005
90 points. Globe & Mail, Canada: 2005
Gold Medal. Mundus Vini 2012, Germany: 2005
89 points. The Wine Advocate – Parker, USA: 2005