Description
VINIFICATION
Traditional fermentation after crushing; long (around 3 weeks) fermentation to extract colour and aroma: malos completed in cask; maturation in french oak barrels (1/3 new bak).
CONSERVATION
To be drunk within 8 years. The wine can, however, take on an enticing spiciness with age.
COLOUR
Deep, dark but brilliant garnet.
BOUQUET
Hint of vanilla overlying ripe, fruity aromas; background bouquet is more complex offering flares of leather and cedar.
PALATE
Robust, full-bodied and vinous; harmonious tannins- wellbalanced.
FOOD PAIRING
Elaborate meat dishes, poultry, strong flavoured cheese.
Serve between 16 and 18° C.
