Produced in the vicinity of Adahuesca, with a large presence of red clay and reddish gravel. It is aged in French and American oak barrels for a period of 1 or 2 years to obtain a higher acidity. It can be drunk with rice dishes and cheeses, grilled meats, duck magret with plums, Iberian cured meats, recommended to be served at 14º to 16º
Wine tasting
VISUAL: Medium-high layer, cherry color with garnet trim,
OLFATIVE: Balsamic, roasted coffee, graphite mineral, roasted quince, black plum, plum jam, candied cherries, ripe fruit, dried fruit,
FLAVOR: Very interesting balance, balsamic that lingers in the mouth, warm finish, crisp and fresh, long body, slightly drying tannin that helps cleanse the mouth,
