Marqués de Vargas Red wine

Marquis of Vargas Reserve:

Elaboration: Classic with destemming

Fermentation: In a 22,500 kg stainless steel tank, 11/13 days at 29ºC/ 30ºC

Maceration: Stirred and squashed daily. 11 days with the skins after fermentation

Treatment: No clarification, no filtration

Aging: Once the malolactic fermentation is finished, breeding begins in January 2009

Barrels: 30% new American oak 40% American, French and Russian oak 1 wine 20% new French oak 10% new Russian oak (made by Seguin Moreau and Murua)

Trashing: 2 first trashings every 5 months, then every 6 months

Ageing: 23 months

Intense pillory red colour with purple trims. Excellent combination of berries or red fruits such as strawberries and raspberries with a sweet licorice background. Great balance in acidity together with silky tannins trigger a warm mouthfeel and a long aftertaste, a wine to enjoy.

Red meats: Grilled meats, steak or juicy steaks.

Hunting and roasting: Roasted lamb, lamb or traditional beef stews.

Iberian sausages: Acorn-fed ham or Iberian deota ham.

Cheeses: Sheep cheeses, cured or semi-cured.

Mediterranean cuisine: Dishes with light tomato sauces or recipes that include mushrooms.