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The harvest: This year 2018, has been marked by a spring and summer a little outside normal in terms of climate. However, our irrigation system and the special conditions near El Moncayo and the Ebro river offered a favourable situation allowing optimum bunches and high quality. The harvest started as normal on September 5th, progressing in a staggered way according to the grape varieties that were mature and the requirements that we demand for each wine to which they are destined; for the harvest, there were some rainy days that slowed the process, but without any novelty affecting evolution. A fairly normal timing, compared to the previous year, which started two weeks earlier. The yield of approx. 6.500 kilograms per hectare guaranteed powerful wines, which then allowed fora good ageing.
Vinification: Best plots by hand in 15 kg boxes. Following a manual selection, the grapesare de-stemmed, crushed and cold macerated for four daysat 8º C before undergoing fermentation in temperature-controlled stainless steel depositsand in French oak vats, Allier.
The ageing: Maceration: Cold pre-fermentation for 5 days, Fermentation in a refrigerated chamber at 5ºC. Aging and fermentation: Has been fermented in French oak vats, then aging during 14 months in new French oak barrels from Allier.
Tasting notes
Colour: Deep red high robe with violet notes.
Nose: Complex nose where berries predominate, accompanied by cocoaand toasted.
Palate: Ripe tannins. Deep, balanced and with great persistence.
Food pairing: Game dishes, roasts, stews, Red meat. Fatty cheeses. Pasta with strong sauces.