|
CHARACTERISTICS: This red wine made with grapes from the 2009 vintage is a blend of Tempranillo and Merlot varieties. Presented in bordalesa green bottles and sold in boxes of 12. (Bottled in Genuary 2010).
TASTING NOTE: A wine of a deep red colour, with mild but lingering aromas. Its rich aromas are typical of the dominant grape variety Ull de Llebre. It has a soft bouquet with great flavour intensity.
GASTRONOMY: A fine accompaniment to pork, meat, first courses and cheeses. Best served at a temperature of 6-10ºC.
CHARACTERISTICS: Red wine made with Cabernet Sauvignon grapes from the 2006 vintage. Aged for five months in oak barrels. Presented in traditional green bottles and sold in boxes of 6. (Bottled in June 2007).
TASTING NOTE: Intense dark colour wine with brown tinges. Rich aromas typical of wood and the grape variety used. A wine with an intense bouquet and well-structured tannins that it has acquired during its barrel ageing.
GASTRONOMY: A good complement to duck, ostrich, game, and other meat dishes. Best served at a temperature of 16-18ºC.
GRAPES: Cabernet Sauvignon 85% / Merlot 15%
TASTING NOTES: Red colour with ochre rim. Varietal aroma, complex, reinforced by the aromas of oak ageing ( vainilla, toasts ). On the palate is meaty with a long aftertaste. Good structure of colour ( tannins ) accompanied by notes of dried fruits ( toasted hazelnuts ). It has a good ageing potential.
WINEMAKING AND AGEING: Alcoholic fermentation at controlled temperature in stainless steel vats with maceration of the skins for around 15 – 20 days. After ageing in French and American 225 lt. oak casks for a minimum of 10 months and further bottle ageing for a minimum of 14 months, before release from the winery.
GASTRONOMY: Ideal for fine game, red meat, poultry, stews and cured cheeses.
| 
