Manufacturing process

Red wine process with medium maceration. The ethyl alcohol is subsequently extracted using a sophisticated method that greatly respects the nature of the product.

Prepared with Tempranillo-variety grapes. Aged 12 months in barrels.

Alcoholic fermentation in stainless steel tanks, malolactic fermentation in stainless steel tanks.

Aged 12 months in barrels.


Tasting Notes


Appearance: Middle layer is clean and shiny. Subdued cardinal-red colour.

Olfactory phase: frank and elegant, with aromas of red fruits and persistence of touches remaining from the ageing of wine in barrel (roasting, liquorice).

Tasting phase: balanced and velvety, the same aromas persist as in the nose.


Tempranillo-variety grapes
Bottles produced: 10,000

Analytical data
Alcohol 0.0 % vol.
Residual sugar < 0.5 g/100 ml
Acidity 7 g/l
Energy content 36 kcal/100 ml

Store in a cool, dry place. Avoid sunlight.
Temperature: consume at between 6 and 9ºC.

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