Fagus Red wine

Fagus is made from a selection of garnachas of different payments, from the last three vintages. Vineyards aged 40-50 years with a production of less than one kilogram per vine. Harvest from the first week of October.

Traditional processing. Fermenting at 28º C with temperature control. A maceration is carried out with the skins over two weeks. After alcoholic fermentation, the development of malolactic fermentation in French oak barrels is controlled.

Aging: Once the malolactic fermentation has been carried out, it is transferred and incubated again, in new French oak barrels in contact with its own lees. After this ageing, the best barrels are selected, blended and bottled.

Color: Intense cherry red with ruby tones, clean and bright. Aroma: Very intense, fine, elegant aroma, with a background of red fruits, plum, cherry. Mineral notes, spicy, coffee, toasted, vanilla, pastry, egg yolk, meringue, very well integrated into the wine. Mouth: Very powerful entry, oily and voluminous, with a very balanced and concentrated mouthfeel, very lively, good acidity. Long-mouthed, broad, silky finish, with a very round and conjoined tannin.

Grilled meats, roasts, baked fish with structure. Stewed pork, Roasted lamb, Civet, Small game, Big game, Sheep cheeses, Deer