Sembro Red wine

Fermentation: For 10 days at a temperature of 25ºC.

Post-fermentative maceration time: 7 days with its skins.

Aging: 6 months in new barrels and one year of 300-litre French oak.

Intense red colour. High aromatic intensity and reminiscent of fresh berries from the forest, with soft spices from its passage through the barrel, fine menthol and balsamic, with a soft touch of nuts. A wine with an evolution towards sensations of black fruits well assembled in sweet tannins. Good persistence and closure in the aftertaste, which is supported by an intense and very varietal retronasal.

Meats and roasts: Grilled meats, lamb chops, red meats and white meats.

Sausages and tapas: cured meats, Iberian sausages and assorted tapas.

Rice and stews: Rice with rabbit or meat-flavored rice dishes.

Pasta: Pasta dishes with consistent sauces or tomato base.

Cheeses: Soft, semi-cured cheeses or aged cheeses (such as Manchego).

Other options: Parmesan eggplant or croquettes with spicy touches.