The impressiveness of this wine is due among many other things to the 60-year-old vines.
GRAPE VARIETY Tempranillo 100 %
VINEYARDS More than 80 years old.
FEATURES Produced only in excellent
vintages. Hand-picking harvest in 20 kg
crates. Sorting table. Skin maceration and
fermentation for 28 days at 28 ºC.
AGEING 24 months in French (80%) and
American (20%) oak barrels and 36 months
COLOUR Deep cherry colour, bright and
NOSE Expressive, powerful, complex,
elegant, roasted coffe, dark chocolate,
TASTE Fleshy, powerful, spirituous, creamy,
spicy with a lingering finish.
SERVING TEMPERATURE 16 - 18 ºC.
• Meat: lamb and grilled veal chops, roast lamb and suckling pig, roast pork cutlets, fillet steak, veal stew, ox stew with vegetables, meatballs in a sauce, sirloin kebabs, roast kid, lamb stew, veal cheek, pork chops milanese, liver and onions, roast suckling lamb, tongue stew, stewed pig's trotters, sautéed veal sweetbreads, shank stew, grilled pig's snout, oxtail, veal ragout, kidneys in sherry, oven-baked sirloin, etc.
Game: quails sautéed or in a sauce, stewed or garlic rabbit, venison stew, roasted pheasant with grapes, wild boar stew, stuffed pigeon, partridge in chocolate, squab with nuts and oven-baked venison.
Cereals and pastas: tagliatelle bolognese.
Cold meats: smoked meat, cured ham and smoked loin of pork.
Eggs: fried eggs with potatoes.
Pulses: beans with partridge and pinto beans with rice.
Fish: anchovy puffs with tomato.
Cheeses: the wine matches very well with aged cheeses such as manchego, roncal, zamorano, etc.
Soups: castilian garlic soup.