D.O. Ribera del Duero
Grapes: Tempranillo and Cabernet Sauvignon.
Wine-making: Hand harvest. Double grape selection, first in the vineyard and then in the cellar. Alcoholic fermentation controlled al 28ºC (82ºF) in stainless steel vats. De-stemming. Malolatic fermentation. Daily pumping during the process.
Fining and racking and bottling.
Ageing: 6 months in American and French oak barrel
Tasting Notes: It has a brilliant cherry red colour with intense blue – purple glints. Powerful on the nose with a great variety of red and forest fruit aromas (vanilla, liquorice…) and balsamic (eucalyptus) given by the great wood. Liquorice, cedar and smoke aromas, typical of Cabernet Sauvignon variety.
It is soft in the mouth, with a silky, sweet and nice acidity which makes it very fresh, with a long finish and an aftertaste reminiscent of berries and vanilla.
Pairing: Perfect with any kind of meat, especially with Iberian hams and sausages, white and red meat, roast lamb, game meat (hare, partridge) stew, cured cheeses and semi-soft cheese.