90% Tempranillo, 10% Merlot. Harvested by hand during the third week of October. Fermentation at low temperature lasts 12 days and is followed by maceration of the grape skins for three to four weeks. Racked in the middle of November to barrels where batonage is carried out until spontaneous malolactic fermentation begins. Aged 12 months in barrels of French oak. Dark, juicy fruit with notes of spice on the nose. A rich, intense 'mountain wine' that pairs well with slow-cooked lamb, steaks and winter stews.
16/20 - Jancis Robinson
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