Cartago de San Román Red wine

It is a wine of spot, the area known as El Pozo, made from strains of 40-45 years of ink of toro.

Bulltail: Considered by experts the ideal pairing for its intensity and gelatin.

Steak and grilled red meats: They perfectly support the structure and alcohol content of the wine (14.5%).

Roasted lamb and lamb: A classic from Castilla y León that balances the fat of the meat with the acidity and freshness of the wine.

Big game stews and intense stews (wild boar, venison)

Powerful legumes: Bean stews or spoon stews with a lot of depth.

Seasonal mushrooms: Sautéed or in stews with a touch of forest.

Cured and aged cheeses (especially sheep).