GRAPE VARIETIES
Tempranillo and Garnacha.
WINEMAKING PROCESS
After selection, the grapes are destemmed and lightly crushed. Once 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 where it remains for 12 months, with racking taking place every 6 months.
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TASTING
Crimson red with ruby highlights. Aromas of ripe fruit, toasted oak and hints of vanilla. Structured and smooth on the palate, well-structured with elegant tannins. Good balance between fruits and spice in its long finish.
FOOD PAIRING
Well suited to a variety of poultry dishes, vegetables and grilled meats, as well as pasta dishes and cheese.
TECHNICAL DETAILS
AWARDS
88 points. Vinous (Steve Tanzer’s International Wine Cellar), USA: 2012
Silver Medal. Decanter World Wine Awards 2014, UK: 2010
Silver Medal. Berliner Wine Trophy 2013, Germany: 2009
92 points. Wine Luxe, China: 2008
89 points + Best Value Wine Spectator, USA:2008
Gold Medal. Best Spanish Wines for Asia Challenge, China: 2007
88 points. Wine Advocate, USA: 2006
Silver Medal – 85 points. Concours Mondial de Bruxelles 2010, Belgium: 2006
Silver Medal. International Wine Challenge, UK: 2006
