D.O.Pa.:Rioja

Vintage:2007

Grape varieties:100% Tempranillo

Production method:100% destalked grapes. Fermentation with a layer of floating skins at a maximum temperature of 28ºC. Fermentation lasts for about 7 days, with daily ‘remontage’ throughout. This is followed by a short ageing period in new American oak casks.

Alcohol:13%

pH:3,6

Residual sugar:1.9 g/l

Tasting note:An intense wine with great balance between fruit, oak and ripe tannins with a good structure and lingering finish.

Serving suggestions:RoaRoast meats, pastas, tomato sauces,st meats, pastas, tomato sauces,

Serving temperature:17ºC