Grape Varieties: Tempranillo, graciano y mazuelo.

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 9 days and the wine was left in contact with the grape skins another 5. The average temperature of fermentation was 25º C.

Aging: in American oak casks (from light to heavy "toast", from Ohio and Missouri) during 18 months.

Tasting: Of an intense ruby colour with deep brick-coloured iridescences. In the nose it is intense and rich in resinous and spicy tones. On the palate it is smooth and velvety. It is full flavoured and broad. Very elegant retro nasal taste.

Alcohol content: 13,5%

Serving temperature: 16/18ºC


Gold Medal. Spanish Wines for Asia, Hong Kong: 2006

90 points. Repsol Wine Guide, Spain: 2006

90 Points. Wine Advocate (Robert Parker), USA: 2004

Gold Medal. Decanter World Wine Awards: 2004

90 Points. Beverage Tasting Institute, USA: 2001

89 Points. Wine Enthusiast, USA: 2006

Silver Medal, Sélections Mondiales des Vins, Canada: 2007