Wine made with the TEMPRANILLO variety from the Ribera del Duero, from privileged vineyards of about 30 years old located at an average altitude of 700 meters.
The grapes, selected and harvested by hand, ferment in stainless steel tanks at a controlled temperature of 28ºC with a maceration period of 21 days. After malolactic fermentation, the wine rests for 12 months in American and Central European oak barrels with medium toasting. After oxidative aging in barrels, the wine matures for another 12 months in the bottle before being released on the market.
Intense red color with cherry hues, with a high and bright layer.
Very complex aromas with ripe fruit, compotes and minerals. After its oxygenation, spicy and balsamic nuances are also appreciated.
On the palate it is elegant, with marked tannins and complex structure. Tasty, velvety finish and long aftertaste.
Optimum serving temperature: between 15 and 18º C.
Its decantation is recommended.