Grape Varieties: Tempranillo, mazuelo and graciano.

Winemaking process: The must was fermented with the grape skins, and was stirred several times a day (this improves the extraction of colour and a constant temperature.) Fermentation lasted 10 days and the wine was left in contact with the grape skins another 7.

Aging: Aged in American oak barriques of medium and intense toast for 36 months. Once bottled, it was aged for a further 24 months in our cellars before its commercialization.

Tasting: Ruby with tile red hues, it showcases elegant aromas of spice and tobacco leaf. Unctuous, silky and round on the palate, its spicy ripe red berry complexity adds elegance and a savoury maturity to its long finish.

Food Paring: red meat stews, game, strong and spiced cured cheeses.

Alcohol content: 14%

Serving temperature: 16/18ºC


93 Puntos. Globe & Mail, Canadá: 2004

92 Puntos. Wine & Spirits Magazine, EEUU: 2001

91 Puntos. Stephen Tanzer's International Wine Cellar, EEUU: 2004

91 Puntos. Toronto Star, Canadá: 2004

90 Puntos. Wine Enthusiast, EEUU: 2004

Medalla de Oro. Sélections Mondiales, Canadá: 2004

Medalla de Oro. Concours Mondial de Bruxelles. Bélgica: 2004

Medalla de Oro. Wine Style Asia. Singapur. 2001