Winemaking
Harvest into 20 kg boxes and selection of grapes before being sent to the “lagares”. Fermentation with maceration of the skins to extract the best constituents was carried out in the old granite lagares with foot treading. Addition of brandy. Aged in oak barrels and casks for 10 or more years.
Appearance
Red with accentuated brown tones
Nose
Delicate aromas of walnut and notes of ripe plum, raisins, toffee, coffee and almonds.
Palate
Excellent balance in the mouth. Reconciles age with freshness; persistent finish.
Food Pairing
Served slightly chilled, it's perfect on its own, or paired with nut pies and rich desserts, chocolate and cheese.
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