Varieties: Tempranillo, Graciano and Garnacha.
Elaboration: Fermented for 21 days in stainless steel tanks at controlled temperature. Malolactic fermentation in wood barrels. Aged for 12 months in French and American oak.
View: Bright, clean, ruby color.
Nose: Black fruits and toasted aromas with nice touches of spice and vanilla.
Taste: Round tannins, well integrated acidity and persistent in mouth. Fruit and toasted notes appear via retronasal breathing.
Accompaniment: Roast meat, game meats, Iberian ham, cheeses.
Serving temperature: 15-17 ° C