D.O. Campo de Borja
Grapes: Garnacha and Syrah.
Wine-making: Maceration during 3-4 days and in total between 12-15 days. Separate fermentation of each variety in stainless steel tanks at a controlled temperature of between 22º-26º C.
Ageing: 14 months in bordelaise barrels of French and American oak.
Tasting Notes: Intense cherry red colour. Remarkable aromatic complexity with memories of black fruit and balsamic and toasted touches. Warm and gentle in the mouth, with soft but persistent tannins in perfect balance with the alcohol.
Pairing: It is an excellent wine to combine with game, legumes and stews.