Bright ruby red colour, medium-high intensity. The aromas are of ripe fruit with hints of liquorice. Balanced in the mouth with a long and elegant aftertaste.
Viticulture
Vineyards located between 300 and 600 metres above sea level. It combines traditional cultivation with modern technology. The average age of the vines is about 15 years and the maximum production is between 45 and 60 Hl./Ha.
Vinification
De-stemmed and partially crushed, with a high proportion of full berries. 10 - 15 days maceration period with a daily over-pumping. Controlled fermentation at 24° - 28°C. Both native and selected yeasts are used.
Recommendation
Ideal with all types of meat. A good complement to pasta dishes, tapas and medium-cured cheeses. Serve slightly chilled at a temperature of 14 to 16ºC.