Nose: Complex, deep intensity, with great fruit intensity (blueberry, blackcurrant), cocoa and plenty of mineral notes.
Palate: Good structure. Silky tannins, well managed ripe, grippy tannin and supple mouthfeel with an earthy and spicy finish.
Steak, stews, game, cured cheeses and chocolateGrape variety
55% Tempranillo, 45% Syra
Geology Heavy clay, marl, loam, gravel, and sand
Harvest Harvest started on August 26. The first variety to be picked wasSauvignon Blanc, followed by Chardonnay. Both varieties were in excellent sanitary conditions. Winter was irregular with a very cold January and a warm rainy Febru-ary and March. The warm weather continued in April and May, which brought forward the flowering. Grapes ripened at an optimum rate due to the lack of rain in the harvesting months.
Vinification Upon entering the winery, the grapes again undergo a manual selection on a sorting table before being cold macerated at 5ºC for 24 hours. The grapes are then destemmed, crushed and fermented at a controlled temperature of 25-28ºC in small French oak casks, fo llowed by a lengthy maceration.
Aging French Oak for 12 Months
Residual sugar 2,5g/L
Guia Penin 2019 92 Points!