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Making
Fermentation for 8 days. 20 days long maceration at a controlled temperature of 25ºC. Ageing in 225 litres Bordeaux barrels, in Allier French-oak casks. It had two rackings up to complete the 12 months of barrel-ageing, where the wine acquires the natural fineness of the ageing, and it rounds up in bottle, where the natural and progressive evolution continues. |
| Tasting Deep cherry colour, spicy aromas, oak and varietal fruit toasts. On the palate is warm, fleshy well-structured which benefits the time in bottle. |
| Best served at: 18º-20º C. |
| Gastronomy: Grilled meat, game, stew, Cabrales cream. |
| Presentation 75 cl. bottle. |
Features
Soil: calcareous clay limestone.
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Vintage 2006 - The heat in July accelerated the grapes ripeness, which was later adjusted by the soft temperatures of August. 2006 has been a very healthy year, without any diseases, with low yielding and great quality. We have been checking the evolution of the grapes throughout the year to decide the exact day to start the harvest. The fermentation proceeded perfectly resulting in excellent quality.
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Javier Ochoa |
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