Varieties Cabernet Sauvignon, Merlot and Syrah.
Type Red, macerated in American oak barrels for 24 months and bottle-aged for at least 36 months.
Harvest First week of September for the Merlot, second week for the Syrah and third week for the
Cabernet. Harvested by hand at sunrise so the grapes are received at the winery with covered
in the dew of the morning.
Serving temperature 16 to 18 degrees.
This wine is presented without stabilisers and with very light filtering, allowing for the presence of natural sediments which ensure its purity and integrity. This wine should therefore be decanted.
Appearance Intense purple red with light terracotta tones.
Nose Very high, very complex intensity, balsamic, white pepper spiciness with hints of vegetable, cabbage, leather, cocoa, mineral and tobacco. And all of this over a background of vanilla and dark-roasted tones. When allowed to breathe it takes on notes of plum and dried peach.
Taste Powerful retronasal release in which spices predominate, vanilla and toast imitate the olfactory
phase. Mild attack with powerful acidity mid-palate that sustains the wine and gives it freshness. Spicy flavours, leather and tobacco, excellent tannic structure with sweet tannins; this is a big and meaty wine. Lingering vanilla, toast and spicy finish.
Pairing Ham and cured meats, stews, wild game, red meats, blue or sharp cheeses and foie.