Vineyards: 15 hectares of high trained vines located at “Finca Angaco” on the outskirts of the Sierra de Pie de Palo and 18 hectares of high trained vines located at “Finca Cañada Honda”.
 

Winemaking Techniques: Making this wine is a real challenge, as it requires careful handling, making sure the grapes arrive at the winery with ripe tannins and using careful extraction methods, such as cold maceration and delestage. A classic temperature controlled fermentation takes place at between 24º and 28º C. Malolactic fermentation gives the wine finesse and elegance. Treatment with oak helps makes a smooth and integrated wine. Then it is cold stabilized, bottled and placed in underground cellars for at least 8 months to complete its maturation.

Taste: A pronounced ruby color, on the nose this wine has notes of black fruits, dried fruits and spices. It has a fully rounded, ripe fruit palate with sweet, approachable tannins and a good length.
 

Serving suggestions: Serve ideally between 16º and 18º C, having uncorked the bottle one hour before.
 

Food pairings: This wine makes a perfect accompaniment to barbecues meats or spicy salsa, pasta, pork and poultry dishes or mature cheeses.