Description: This acclaimed wine is the result of a blend of Tempranillo and Mazuelo. Both grapes are harvested in the highest area pf Finca Ygay, at an altitude of 485 metres.

The first fermentation is at a controlled temperature in stainless steel tanks and the second is in a bottle with rectified concentrated must and selected yeasts.

Food that goes well with this wine: Poached turbot in its pil pil and touch of oven, earthy purple garlic; pigeon bresse confit and regenerated on the grill, cauliflower and pear macerates in red wine, sirloin baked beef, black pepper from Cameroon and mushrooms form Monte; roast suckling pig, roasted trat apple.

Technical Information: The bunches are destemmed and gently squeezed. Grapes ferment separately in stainless steel tanks, with temperature control. The vatting has duration of 1 days during which continuous work is carried out pumping over and punching down, to promote the contact of the must with the skins and cause a slow and natural extraction of aromas and polyphenols. The aging process last 26 months in 225-litre American and French oak barrels.

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