Wine made from Monastrell grape variety (100%). The wine was put in 300 litre French oak barrels after the malolactic fermentation, to remain in them for a minimum of 6 months.
On the nose we find the Monastrell fruit, with a subtle aroma of candied fruits, mixed with a smoky and soft roast background coming from the light toasting of the French oak barrels. In the mouth it is balanced, fresh, lively and tasty with an appropriate acidity and noble ripe fruit tannins.
It is ideal to consume with stews and spoonfuls, also with salads with soft dressing, gelatinous meats, pasta with mushrooms… and as always, with charcuterie and a good cured cheese. We recommend doing it in the five years following its harvest with an optimum service temperature of 15ºC.