Description
Winemaking
Pre-fermentation maceration at a controlled temperature for 72 hours at 10ºC. Fermentation and maceration for 21 days with frequent pump-overs and aeration. Malolactic fermentation in French oak barrels and vats.
Tasting notes
Cherry-red colour.
Complex and elegant on the nose, with hints of balsamic and spicy notes. Broad and long on the palate, with a mineral finish and black fruit notes intertwined with toasted nuances.
Awards
Añada 2016
- Jancis Robinson 17/20 (Superior)
- James Suckling 92pts
- Robert Parker 91pts
- Wine Up 93,69pts
Añada 2015
- James Suckling 90pts
- Robert Parker 90pts
- Wine Up 93,23pts
- Vivir el Vino 91pts
Añada 2014
- James Suckling 92pts
- Robert Parker 92pts
- El País 93pts
- Vivir el Vino 93pts
- Wine Up 92,46pts
- Gold Taste – Gold Medal Mundus Vini 2017
Añada 2013
- Robert Parker 90pts
- Wine Up 93,92pts
Añada 2012
- Robert Parker 90pts
- Wine Up 94,85pts
- TOP100 Prowein 2016 Best of Spain
Características
Type of wine
Red Special Reserve, 12 months in French oak barrels
Variety
54% Cabernet Franc
35% Cabernet Sauvignon
9% Merlot
1% Petit Verdot.
Analytical parameters
Alcohol: 15%
Sugars: 2.1 g/l
Production
12,500 bottles of 0.75 L
500 bottles of 1.5 L
25 bottles of 3 L
There are no reviews yet.