Grape Selection by plots and ripeness degree in hand picked harvest. Fermentation at a controlled temperature of 25-28ºC for 5 to 7 days. After the fermentation, the grapes are macerated for 12-15 days to complete the full extraction of poliphenols. Aged in American Oak barrels for 12 months, then the wine is rounded in the bottle for at least 6 months.
Selected plots in San Asensio and Nájera
Type of soil
433 - 694 metres
70 years old
Bordeaux 75 cl.
Cherry red with ruby rim
Medium intensity. Toasted notes with fruity finish
Sweet on entry, structured. Velvety finish
Lamb, manchego cheeses and grilled fish