Grapes of the variety Monastrell ungrafted of over 50 vineyards, harvested manually with a meticulous selection of clusters. Pre-fermentation maceration at low temperature (14 ° C) for 6 days, fermentation controlled below 26 ° C for another 12 days until the racking. Malolactic fermentation and subsequent aging in barrels of second filling of French oak for 6 months.
Red cherry, bright red edging, good coat and thick tear gently tinted. Nose of intense, aromas of fresh and ripe red fruit, spicy toasted from the barrel, marked with hints of sweet paprika and Red peppercorns, gentle feelings of candied cherry, menthol, herbs from the mount and wet stone. Powerful entry in the mouth with a mild astringency, good travel and fresh acidity, tasty red fruit, very spicy, balsamic, liquorice feeling that bathes the toasted. Nice tannins with volume, fresh and persistent. Long finish, aftertaste of red fruit and smoked aftertaste.
Rice dishes of meat, white meat, roasted red meats, stews, roasts, hunting, sheep cheese semi-mature cheeses