Tasting notes: Dark cherry red colour with touches of brick red reminding us of its time spent ageing in barrel. Aromas of mature black and red fruit, as well as sweet creamy, balsamic and toffee notes. Good balance between the ageing nuances lent by extended maturation, and the ubiquitous fruit aromas. Good intensity and balance, soft, round tannins, and a long finish with hints of toast and liquorice.

Food pairing: Drink within the next 10-15 years. Serve at just below room temperature, ideally at 18º C. If possible, decant before serving. Perfect match for red meats, game and strong, aged cheeses.

Vinification: The grapes are first stored in a cooling chamber for 30 hours. Before being gently poured into the oak vats, grapes go through a double selection, bunches and grapes, and are then macerated and fermented in French oak vats at a controlled temperature of no more than 30º C, receiving gentle pumping over the skins for around 20 days. Malolactic fermentation takes place in French oak barrels. This wine was then aged in 50% new oak barrels, and 50% second use barrels, for a period of 24 months, and then a further 4 months in larger oak vats to improve the homogenisation and integration of the ageing flavours and a further 24 months completing its ageing in bottle before release.