In view: Intense cherry color and medium-high layer, it is a complex wine, warm and sweet
On the nose: red fruit, citrus and ripe, such as currant and plum, and a background of balsamic, smoky and spicy notes typical of aging in French oak.
On the palate: attack of red fruit, citrus and ripe, such as currant and plum, and a background of balsamic, smoky and spicy notes typical of aging in French oak
On the palate: the attack is frank and direct, followed by a firm and warm passage. Red fruit compote such as plum and balsamic notes. With round and ripe tannins, it is a wine of marked character and expressive complexity in the mouth, deep and long finish. Conceived as a wine for cellaring.
It is a wine for cellaring
Serving temperature: Serve between 16 and 17 ºC
Service temperature: Serve between 16 and 17 ºC
Geology and Soil:
Deep sandy loam, low organic matter content, high water retention capacity and optimal filtration.
Wood pairing
It harmonizes with meat-based stews; duck a l'orange, mushrooms and truffle stews. Also with smoked and cured cheeses.
It also goes well with smoked and cured cheeses
Making:
Wine-making process:
Harvesting is done by hand and the grapes are harvested in small boxes. In the cellar the grapes are refrigerated for 24 hours at a controlled temperature of 10 ºC. Follows the final control of the grapes, which pass through the sorting table, and destemming. Gentle pressing with low yields and fermentation at a controlled temperature of 27ºC.
Battonage during the first year
Battonage for three months to gain in volume and expression, with two daily pump-overs to favor extraction. Subsequent aging for eighteen months in new French oak barrels
Bottling and minimum aging of one year in the cellar before marketing. Wine for cellaring, being optimal 10 years
