2006 Vintage
Grape Varieties: 100% Garnacha.
Wine Making Region: Campo de Borja.
Wine Making
The grapes used in this wine come from selected vineyards which are over 40 years old. Traditional methods are used for wine production. Fermentation is carried out at a controlled temperature of 28ºC, followed by maceration, with skin contact, for 15 days. The wine is then aged for 15 months in American and French oak barrels, followed by a minimum of twenty four months in the bottle.
Tasting Notes
The wine has great clarity and brightness, with deep ruby red colouration. The nose has a complex blend of spices and ripe fruit, with a hint of toastiness and of cocoa. The palate is full, harmonious and smooth with good length. In the finish there is a return to the fruit and spice, which is first detected in the nose.
Serving Suggestions: Red and cured meat, roasts, cheese.
Serving Temperature: 17ºC-18ºC
Technical Information
Harvested: Second half of September.
Alcohol: 13.5% Vol.
|
News 