| ≥1 piece |
Tasting
Of an intense ruby colour with high brick-like iridescences and metallic hues. The nose gives aromas of vanilla, species, tobacco and leather backbone. To the palate it is smooth, velvety, very round and balanced. Very intense tannins. Powerful finish and very persistent.
Food pairing
It combines well with any meat (white, red, lamb, hunting meat) with sauce or not and with blue cheese
Awards
• 92 points. Repsol Wine Guide, Spain
• 88 points. beverage Tasting Institute, USA
• 87 points. Peñin Wine Guide, Spain
• 87 points. Umnov Wine Guide, Russia
• 86 points. Wine Advocate, USA
• Silver Medal. Berliner Wein Trophy, Germany
• Silver Medal. Weinwirtschaft, Germany
• 84 points. Wine Access, Canada
• Bronze Medal. Dallas Morning News, USA
• Bronze Medal. International Wine Challenge, UK
• Bronze Medal. Decanter World Wine Awards, UK
• Winner of the Rioja Gran Reserva wine tasting, Systembolaget, Sweden & LCBO, Canada
Wine-making
fruit is stalked and softly milled. The must was fermented with the grape skins, and was stirred several times a day (this improves the extraction of colour and a constant temperature.) Fermentation lasted 10 days and the wine was left in contact with the grape skins another 7. Ageing is done in American oak casks (from light to heavy "toast", from Ohio and Missouri) during 24 months.