DESCRIPTION

Harvested in October, from our Pesquera de Duero, Caserio de San Jose and Roa vineyards, featuring a blend of Tempranillo, Merlot, Syrah and Cabernet Sauvignon.

Alcoholic fermentation in maceration with the skins for 17 days, followed by malolactic fermentation for 25 days. Native yeasts obtained through the harvest of each vineyard. Aged in Bordeaux French Oak barrels of medium toast during 14 months.

TASTING NOTE

At sight it presents a bright, clean ruby ​​color, meniscus with violet reflections of memories of youth still present and a high robe. With a slow tear that stains the glass. On the nose those violets again, this time more mature, touches of black pepper, ripe berries, liquor and roasted. We finish with some soft lactic touches, sanguine, meat and ink notes. On the palate it is unctuous, with a soft, round attack, tamed astringency, as well as a present acidity and its 14% alcoholic strength that augurs a long life. Long, with a silky, warm touch.

GASTRONOMY

A wine to be enjoyed at a temperature of around 55 degrees Fahrenheit, it pairs wonderfully with red meat, roasted lamb, suckling pig and big game, without detracting from fishes such as Red Snapper or Grouper. Serve at 55º – 56ºF.