Soil: Alcalic clay
Vineyard: On a slope, Northern exposure, 280 metres.
Plantation density: 4000 vines/ha
Climatic conditions: Mediterranean Climate,Minimum winter temperature -5 Cº, maximum summer temperature 36 Cº.
Harvest: 09-17/09
Yield: 5 tn/ha
Vinification: Reception, de-stemming, crushing, fermentation in stainless steel tanks (80%) and barrel fermentation (20%), malolactic fermentation, ageing in barrels for 18 months with 50% new oak, bottling.

Analysis:
• Alcohol: 14.5%
• Residual sugars: 0.41 g/l,
• PH: 3.48
• Acidity: 5.61 g/l
• AV: 0.41 g/l
• Free SO2: 32 mg/l
• Total SO2: 82 mg/l

Tasting notes:

Appearance: Solid, almost black, dark red.

Nose:  Multilayered aromatic bouquet, with big development potential. Violet, blackcurrant, a hint of plum jam, mint, cedar and tasted bread alternate in the foreground.

Palate: The sense of richness and power dominates without sacrificing balance. Tannins, firm but well crafted, dressed with plenty of fruit, promising longevity and great enjoyment in the future.

Food Pairing: While young it prefers more intense meaty flavours like four legged game, sirloin steak or beef in red sauce. When it matures it pairs better with more elegant dishes like fillet steak or roast lamb rack.

Ageing: It will continue to evolve for at least 15-20 years after the harvest year.