Variety: 100% Tinto Fino.
Grapes are picked by hand in 14kg crates, fermented for 9 days at between 23ºC and 28ºC and then macerated for a further 10 days. During this time, when the maximum temperature of fermentation is reached, we carry out a daily process of pumping over. The final step is to let the wine rest in barrels of two different types of oak for around 15 months and then at least 12 months more in bottle.
Ideal with beef, cured meats and semi cured cheeses.