Deep, cherry red color with ruby red shades. Floral nose with deep notes of ripe forest fruits. Full, rich and round mouthfeel. Balanced whole with notions of vanilla, liquorice and a soft spiciness that color the long, tasty aftertaste.

Rubia Gallega or other tasteful red meat, veal and pork roasts and hard and medium ripened cheeses.

climate

Pedrosa de Duero. (One of the privileged places in the Duero Valley) Warm, hot and dry summers. The high vineyards (up to 800 m) ensure strong cooling during the nights and in the winter. (Up to -20 ° C)

soil

Poor sandy soils with lots of lime and limestone and in some soils iron ore.

vinification

Tinto Fino or Tinto del Pais. (Local variant of Tempranillo) Vines older than 10 years. Manual harvest at optimal maturity. Temperature controlled vinification at 25-28 ° C in stainless steel vats for 8-10 days. Maturing for 3 months on American oak and 3 months in the bottle.