Vineyard
The Vineyards are between 60-80 years old in gobelet training system with natural drainage and an average yield of 3000 kg/h. Continental climate (dry summers and cold winters). Chalky and stony soil. Mountainous area with altitudes from 600 to 1000 m.
Wine Making
The wine is fermented in stainless steel tanks for 15 to 20 days at a temperature of 24ºC-28ºC. It is then malolactic fermented, prior to storage in barrels, where it is aged for 10 months in American and French oak barrels.
Tasting Notes
Picota cherry red colour. Fruits of the forest and red fruit bouquets. Its aromatic intensity provides glimpses of mineral balsamic tones wrapped in a touch of pure wood. Savoury in the mouth with an intense concentration of fruit and toasted tones. Great length.
Pairing: Roasted or grilled red meats, meat stews, turkey. Complex sauces, foie gras, legumes and cheeses.
Serving temperature: 18 - 20º C
Cellaring: 4 years
Technical Information
Harvest: The second week of October
pH: 3.43
Acidity: 0.62 grams/litre
Residual Sugar: 0.6 grams/litre
Alcohol: 14.50% Vol.
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