Vineyard is situated in Castilla y León, with Sandy loam soil, with boulders on the surface and clay underneath several meters deep. The vines are 25 years old. Green harvesting is carried out to increase fruit quality and there is no irrigation. Harvest is by hand and usually in October. Maceration is for 10-15 days at 12-14 degrees C to extract aromas and colour. The must ferments with the skins for about 7 days, and during fermentation the wine is over-pumped, to air the wine and extract aromas. The wine is then aged for 4 months in new 225 litre French oak casks.
Intense aromas of cherry and red fruit with balsamic, tobacco box notes. The palate is medium-bodied and complex with black cherry, plum and black pepper combined with bramble fruits, spice and well-integrated oak.
Great with grilled meats, such as lamb chops or sausages.