These organically grown grapes were hand harvested and then held at 12ºC for 12 hours to avoid oxidation of the must and maintain brightness in its colour. The alcoholic fermentation took place in stainless steel vats with naturally occurring, wild yeasts and at a temperature of 24ºC to preserve the aromas and varietal expression of the Tempranillo grape.
The wine was then aged in oak barrels for four months in order to develop volume and complexity before bottling.
Deep ruby red in colour with good aromatic intensity showing forest fruits such as blackberries, redcurrants and wild fruits. On the palate the red fruits characteristic of Tempranillo dominates along with floral notes. Barrel ageing gives a lightly spiced touch and a long, balanced finish.
This is an ideal wine to enjoy with Mediterranean foods, pasta, rice, cured ham as well as all types of cheeses and meat dishes.
Recommended serving temperature 16-18ºC.