Grape varieties: 85% Tempranillo 15% Syrah.
Harvest: first half of September.
Production: Prolonged maceration during fermentation at controlled temperature, for aging afterwards for six months in American oak barrels and another twelve months in the bottle.
Tasting notes: Cherry red with slight tile-coloured reflections, bright and clean. In the nose, it is complex, varietal aromas blending with those caused by aging in new oak. Full, dry and balanced attack. Harmonic and tasty passage through the mouth. Easily recalled aftertaste.
Food: Meat and vegetable stews and casseroles, pottages, fish in sauce, cheese from cow and sheep's milk.
Service temp.: 15 -18º C.