Complex and delicate aroma, resembling mushrooms and red fruits.

Great density in the mouth, plus extra long and robust taste of jammy wild fruits. Rich and ripe flavours of Cranberries and Blackberries. Lush oak and polished texture of the best World reds, married to the meaty, smoky, plumy flavours characteristic of the Tannat variety. Vanilla spice from new barrels makes for a surprisingly complex red wine. Long and generous finish.

Seductive, intense purple colour.

A very faithful ally of the "Asado" (roasted bovine meat creole cooked on an open fire of wild woods). Oven roasted red meats: lamb, pork, bovine. Pieces of game: wild boar, red deer, deer. Meat casseroles, pots and meat and dried peas stews. Creole stew. Pasta with strong sauces. Raw ham and sausages. Sharp cheeses of hard paste like Parmigiano. Great wine of strong structure, recommended to go with the warm family and friends meetings. We suggest to serve it at room temperature approximately at 18 º C.

After pressing, the ends of the barriques are put back in place and the wine is located into the same barrels where it previously fermented. Malolactic fermentation occurs in the next 15 to 30 days. The wines are aged in the reassembled barriques for a period of about 6 to 10 months, depending on the concentration of the vintage.

Following final racking and before the end of the year, the wine is bottled unfiltered by gravity and then laid down in our cellar for additional bottle aging. These wines may be consumed when released, approximately one year after harvest, but they will improve significantly with bottle age. With proper storage, these wines should be enjoyable for 5 to 10 years.