Made from our unique local grape “Garnacha Tintorera”. The wine is made using traditional methods with destemming before fermentation in stainless steel tanks with air/nitrogen injection. Fermentation temperature is at around 32ºC with maceration time of up to 16 days.Malolactic fermentation is undertaken in a selection of new, fine grain French oak barrels of 500l. The wine stays a mínimum of 14 months. A light clarification and cold stabilization finishes the wine before being aged for a mínimum of 14 months in bottle before release.
Ideal to accompany beef, game and strong cured cheeses. The proteins from the meat make a perfect match with the tannins from the wine leading to a wonderful sensation on the palate. Consume within 10 years of the harvest at a temperature between 16 and 18ºC.