D.O. Campo de Borja
Grapes: Garnacha, Syrah and Tempranillo.
Wine-making: Separate fermentation of each variety in stainless steel tanks at a controlled temperature of between 24º-28º C with a peak of 32º C. Maceration during 15 days in total.
Ageing: 10 months in bordelaise barrels of French oak (90%) and American oak (10%).
Tasting Notes: Elegant ruby and garnet colour over a very deep cherry red. Aromas of vanilla with intense fruity tones and soft tannins coming from the wood. It has a long and pleasant very harmonic aftertaste, perfectly structured and fleshy.
Pairing: Sheep cheese, white meat with sauce, stewed turkey, roasts, cold meats.