VINIFICATION AND AGING: The grapes are collected manually in boxes of 10/15 kg. Transported to the cellar with great care, moving to a cold room 24 hours at 6ºC. Later it is selected at the table, choosing the best grapes before covering up and vinification.
The fermentation takes place in a period of 8 to 10 days, not exceeding the temperature of 24 / 26ºC. The wine remains in contact with the skins in maceration, for a period between 10 and 15 days.
Red wine aged 12 months in American and French oak barrels.
PAIRING: Steak with mushrooms, hare, partridge, leg of suckling kid, lamb, smoked meats, stews and rice with meat. Fish such as casserole hake, salmon, cod and bluefin tuna. Smoked, blue cheeses and in general cured cheeses.