Tempranillo, Mazuelo and Graciano.
Clay-limestone and alluvial.
Fermentation always begins naturally and spontaneously. The grapes always ferment in wooden vats with native yeasts and without temperature control. Maceration times can vary, up to two or three weeks. The wine ages for 18 months in new French oak barrels from the Allier region. After aging, the wine is lightly fined with fresh egg whites.
The dense legs revealed by this wine are the sign of its enormous elegance. The purple hues around the wine reflect its youth.
On the nose, we find aromas of black fruits at the peak of their maturity, aromas of spicy black pepper and wild herbs. Shades of balsamic herbs appear with rosemary and some smoky notes from aging in first-class oak barrels, creating incomparable harmony and balance.
On the palate, we find juicy and elegant tannins with a nice lively acidity to balance the palate. Notes of liquorice and pepper return. A very persistent, elegant, pleasant and accessible wine.
You can associate this wine with red meat left in suspense for a long time, with game or, failing that, to taste it alone. We can also recommend it to accompany a grilled white fish.