ELABORATION AND AGEING
Selective harvesting and vatting by vineyards and varieties. Each varietal is made separately.
Alcoholic fermentation very respectful of the grape, thanks to the Ganímede technology used in Tempranillo. The other variety ferments in small capacity steel tanks at controlled temperatures. Malolactic fermentation in underground cement vats. Ageing in 1 or 2 year old American oak barrels for 18 months for the Tempranillo variety and 14 months for the Garnacha variety. After ageing in wood, the two varietals are blended and the wine is bottled. Refined in the bottle for at least 6 months before release.
AWARDS AND MENTIONS
Gold Medal – Mundus Vini (a. 2016).
90 points – Wine Spectator (a. 2016).
Gold Medal – Concours Mondiale de Bruxelles (a. 2015).
Gold Medal – Asia Wine Trophy (a. 2015).
Gold Medal – Berliner Wein Trophy (a. 2015).
Silver Medal – Mundus Vini (a. 2015).
Colour: Garnet red with expressive purple rim.
Aroma and taste: Nose with a clear dominance of ripe red fruit and stone fruits such as cherry. After a slight aeration, the jammy aromas emerge shyly, followed by sweet notes of coconut and pastry. Silky on the palate, with sublime tannin both on the entry and on the palate and a smoothness favoured by its high glycerol content. Long and persistent, it evokes once again that clean and pleasant fruit that gives way to its own tannin that conquers the palate.
Ideal in the Mediterranean diet, surprising in tapas and strong in a more serious meal such as spoon dishes or lean meats, where it expresses itself to perfection.
Serving temperature: 16-18ºC.