GRAPE VARIETY Tempranillo 100 %
VINEYARDS More than 25 years old.
FEATURES Hand-picking harvest in 20 kg
crates. Sorting table. Skin contact
maceration and fermentation for 21 days
at 28 ºC.
AGEING 14 months in French (2/3) and
American (1/3) oak barrels and 12 months
COLOUR cherry colour with garnet rim,
bright and intense.
NOSE red fruit expression, powerful,
elegant, dry stone, coca bean, creamy oak,
hints of spices.
TASTE Powerful, flavourful, fruity, good
acidity, smoky aftertaste, toasty, long
SERVING TEMPERATURE 15 - 18 ºC.
• Meat: grilled veal chops, fried lamb chops, roast pig's trotter, roast lamb, veal escalope, roast suckling lamb, tripe Madrid style or with chickpeas, pot roast, carpaccio of ox or veal, veal tongue in a sauce, stewed sweetbreads, pig's ear in a sauce, oxtail, etc.
Game: quail either sautéed or in a sauce, garlic rabbit, roast pheasant, hare served with potatoes and rice, venison loin, stewed partridge.
Cereals and pastas: rice with partridge, chicken or rabbit, cannelloni, spaghetti bolognese, beef lasagne, macaroni with chorizo, tagliatelle bolognese.
Cold meats: wild boar pate, chistorra (spicy sausage), chorizo, foie gras, fuet (catalonian sausage), cured ham, shoulder of pork, black pudding, morcón (large blood sausage).
Eggs: in any of their varieties or as an omelette.
Pulses: haricot beans with chorizo, fabada (asturian bean stew), pinto beans and chickpea stew.
Seafood: fried squid rings, stewed river crabs, snails, stuffed baby squid, garlic prawns and steamed mussels.
Fish: tuna with tomato, cod, bonito tuna served with tomato or onions, marmitako (fresh tuna stew).
Cheeses: the wine matches very well with any aged cheese.
Soups: chickpea soup, garlic soup, Castilian garlic soup, Madrid-style stew and mountain stew.
Vegetables: stewed artichokes, broccoli with potatoes, courgettes, pumpkin, mushrooms in a sauce, brussel sprouts with ham, spanish potato salad, green beans with ham and vegetable and potato stew with cod.