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The harvest: A very hot and dry summer caused a general advance in the harvest date. In the month of September there was abundant rain, which alleviated the water needs of the vineyardsand allowed the grapes to reach their optimal point of maturity. The weather this year has been marked by a lack of precipitation throughout the winter and early spring, followed by abundant rains towards the month of May and June, a dry and warm summer and abundant rains again in the month of September In general, average yields, with a slightly thicker grape berry, due to the rains that occurred during cell multiplication in the month of June,and those in September during the ripening phase.
Vinification: The must is cold macerated at 8º C for four days before undergoing fermentation in 5.000 litre French oak casks at 28º C for seven days. Finally, the wine is macerated for 20 additional days. The alcoholic fermentation in oak casks producesasilky mouth feel.
Tasting notes:
Colour: Lightand pale, pink-cherry red colour.
Nose: Complex bouquet combining delicate floral aromas with complex notes of red berries.
Palate: Silky but powerful thanks to oak cask fermentation. Red fruit notes are persistent showing good acidity. Full-bodied with a long lasting aftertaste.
Food pairing: Goes well with finger food, smoked Idiazabal cheese, Roquefort, cured Manchego and also with all types of seafood, stews and white meat dishes.