VARIETIES: Tempranillo – Merlot
ALCOHOL CONTENT 13% vol.
The must of each variety is fermented in contact with skins at 28 ºC for 10 days. This maceration allows extraction of a good tannic structure, good colour and means that the character of the tempranillo and merlot is retained.
Aromas of ripe fruits such as raspberry and currants. The palate is broad and persistent with fruity notes and spices.
SERVING TEMPERATURE: 12º - 16ºC