D.O.Pa.:Rioja

Vintage:2006

Grape varieties:100% Tempranillo

Production method:The grapes are selected at optimum ripeness then fermented at a maximum temperature of 28°C. Once the fermentation is complete, the wine is kept in contact with the grape skins in order to obtain the structure and tannins needed for ageing the wine. It is aged in new American oak barrels for 15 months.

Alcohol:13%

pH:3,6

Residual sugar:1.9 g/l

Tasting note:A full-bodied, well balanced wine of intense ruby red colour, distinctive fruity aroma and hints of vanilla as a result of long ageing.

Serving suggestions:Ideal accompaniment to roast meats and cured cheeses.

Serving temperature:17ºC