Enrique Mendoza Pinot Noir Red wine

Aged for 15 months in new barrels and one year in French oak.

High-layer ruby red with shades of maroon tile typical of its passage through the barrel. With a ripe fruit aroma, red goas such as currants and blueberries are intertwined with notes of great mineralization such as red stones and graphite. It also reminds us of white and violet flowers, all well accompanied by fine notes of toast, smoke and vanilla acquired in aging.

White meats and poultry: Baked chicken, turkey, duck or quail, roasted or with soft sauces.

Small game: Partridge, rabbit or hare.

Fish and rice: Mountain rice, rice with mushrooms, or blue/white fish in stew.

Red and roasted meats: Lean cuts of red meat, sirloin or lamb roasted at low temperature.

Sausages and cheeses: Iberian sausages, red ham, semi-cured cheeses and cured cheeses (such as Torta del Casar).

Dishes with mushrooms: Risottos or sautéed mushrooms (such as boletus or mushrooms).