Technical sheet:

Designation: 12 months in oak barrels

Variety: 100% Tinta de Toro

Winemaking: De-stemming, a 24-hour cold soak at 10°C. Alcoholic fermentation done at 22 to 26°C over a period of 10 to 12 days. Ageing: 12 months in French oak barrels and at least 2 years in bottle.

Tasting notes: Deep garnet red colour. On the nose aromas of ripe forest fruits, liquorice perfectly integrated with spicy aromas from the toasted wood (pepper, cocoa). On the palate it is balanced, silky and long in the aftertaste.

Consume: Within 3 – 10 years of the harvest.

Food pairing: Roasted or grilled red meats especially garlic roasted lamb and game. Roasted vegetables, mature cheeses and other deeply flavoured foods.

Temperature: 15 – 17ºC

Graduation: 13,5%