Organoleptic characteristics
Full-bodied, soft and powerful wine. The colour is an intense ruby, the nose has sweet notes of ripe fruit, fruit under spirits and sweet spices. In the mouth it is fat, powerful and with a consistent persistence.
Alcohol
13% to 14% depending on the vintage
Pairings
Goes well with large meat dishes but also with savoury first courses.
Longevity
7 to 10 years
Grapevine
Mix of indigenous grape varieties
Soil composition
Clayey-calcareous
Method of vinification
Vinification is carried out in stainless steel tanks, using the 'emerged cap' system, and maceration lasts between 8 and 10 days. The individual grape varieties are vinified and aged separately. The fermentation temperature is controlled and maintained at around 27°-30°c. Malolactic fermentation takes place at the end of fermentation and after racking.