Varieties

Tempranillo, Cabernet Sauvignon y Merlot.

 

 

Elaboration

These three varieties are harvest in its optimal maturation, when the fenolic concentration in grape is maximum.

Fermentation happens in stainless steel tanks, not over 28ºC, each variety separately.

Every year, the blending is decided, depending on the characteristics of each variety.

Blending in 2002:

55% Tempranillo,
35% Cabernet Sauvignon,
10% Merlot.

Aged in oak barrels of the highest quality and bottles for a minimum of three years in all.

 

Colour and aroma

Intense dark cherry colour, with a ruby lining. Potent, complex and aromatic.

Notes of blackberries and blueberry, and dry fruits of the plum or fig type. Balsamic sensations (eucalyptus), and spices (black pepper).

Estructure

Fenolic complexity, coming from the ripeness of the grapes skin and seeds.

Powerful glycerol concentration, which provides sweetness to wine.
Graceful and intense sensations, long lasting in nose and mouth.