D.O. Campo de Borja
Grapes: Garnacha, Tempranillo and Syrah.
Wine-making: Pellicular maceration during 3-4 days and in total between 10-12 days. Separate fermentation of each variety in stainless steel tanks at a controlled temperature
of between 22º-24º C.
Tasting Notes: Cherry red with violet nuances. Has a ripe fruit nose with floral tones. Full bodied wine, spicy and with a complex and long aftertaste.
Pairing: Stuffed aubergines, pasta with meat sauce, legumes, grilled red meats, pâtés, rice with meat, sausages, grilled turkey, grilled vegetables.