You would never have imagined that by fermenting a selected red grape, 100% Tempranillo and monitoring its temperature, a wine such as this could be obtained.
GRAPE VARIETY Tempranillo 100 %
VINEYARDS Less than 25 years old.
FEATURES Hand-picking harvest in 20 kg
crates. Sorting table. Skin contact
maceration and fermentation for 15 days
at 24 ºC.
AGEING 6 months in American and French
oak barrels and 6 months in bottle.
COLOUR Bright cherry colour with purple
rim, bright and clean.
NOSE Very expressive, powerful, complex,
fresh fruit, sweet spices, creamy oak, red
TASTE Flavourful, fruity, toasty with round
tannins and good finish.
SERVING TEMPERATURE 12 - 16 ºC.
• Meat: oven-baked suckling lamb, fried lamb chops, roast lamb, veal tongue in a sauce, sweetbreads, oxtail, etc.
Game: quails sautéed or in sauce, garlic rabbit, roast pheasant, hare served with potatoes and rice, venison loin, stewed partridge.
Cereals and pastas: rice with partridge, chicken or rabbit, spaghetti bolognese, beef lasagne, macaroni with chorizo, tagliatelle bolognese.
Cold meats: cured ham, wild boar pate, chistorra (spicy sausage), chorizo, foie gras, fuet (catalonian sausage), 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 all kinds of stews.
Fish: tuna with tomato, cod, bonito tuna served with tomato or onions, marmitako (fresh tuna stew).
Cheeses: the wine matches very well with any semi-aged cheese.
Soups: chickpea soup, garlic soup, castilian garlic soup, Madrid-style stew and mountain stew.
Vegetables: courgettes, pumpkin, mushrooms in a sauce or grilled, green beans with ham, vegetable stew and potato with cod.