Grapes: Syrah 70% amd Garnacha Tintorera 30%.
Wine-making: Winemaking is done separately, in which Garnacha Tintorera was fermented by the technique of carbonic maceration (around 30% of the total wine). The fermentation temperature was around 28 ° C, with a time in contact with the skins for 8-9 days. For after malolactic fermentation, proceed to your coupage. Finishing the process with a slight clarification and cold stabilization. The last step before bottling was an amicrobial filtration to preserve all its organoleptic characteristics.
Tasting Notes: COLOR: Ripe red cherry. BOUQUET: The nose shows nuances of ripe red berries and wild berries. PALATE: Sweet entry, it is a balanced wine with a medium persistence, easy to drink with a pronounced fruit character.
Pairing: Ideal to accompany spoon dishes, meats, game and semi-cured cheeses.