The wine is made 100% from the Prieto Picudo grape originating from Pago El Gamonal. Hand harvesting in boxes of 15 kg. Cold maceration for 4 days. Fermentation in 150 hl tapered stainless steel vats at a constant temperature of 26 ºC. Fermentation and maceration with the skins. Malolactic fermentation in vats. Aged for twelve months in 225-litre French oak (60%) and American oak (40%) barrels, located in an underground winery which is more than 300 years old.
View: An intense dark cherry red colour, with garnet undertones.
Nose: An aroma of ripe red fruit blended with toasted notes from the barrel and smooth hues of liquorice which are characteristic of the variety. Potent, fresh, varietal.
Palate: The bitter notes of the tannins merge perfectly with the fruit, resulting in rich fleshy sensations and an excellent aftertaste.
Alcohol content: 14%
Food pairing: Ideal with any type of grilled meat, red meats, game, cold meat, roast lamb, lamb chops, and hard sheep's cheese. Serve at a temperature between 16 and 18 ºC.
In the news: 90 Verema points. 92 Guía Peñín points. – 91 points in the Vino y Gastronomía Magazine - 94th Best Red Wine from Spain. & 91 Wine & Spirits points. Silver Zarcillo 2015
Prizes: Silver Medal at the 2011 Concours Mondial de Bruxelles & 91 Wine & Spirits points. Silver Zarcillo 2015