If you like your tempranillos with a touch of oak, then this will be right up your street. It's a fuller-bodied style at 14.5% alcohol, and shows dark cherries, plums, earthy spices and toastiness on the nose. The palate is quite deeply fruited, with licks of vanilla and toast, fine, approachable tannins, and a long, slinky finish. Great with BBQ meats.
Appearance: Dark ruby with violet hints, clear and bright.
Nose: Deep intense ripe fruit and toasted aromas.
Palate: The palate shows ripe red fruits (cherry and blood plum) with integrated vanillan oak and finely grained tannins.
Food: Serve at around 14-15 degrees Celsius. The perfect wine to accompany a plate of Spanish cured ham ( jamon), Spanish sheep’s milk cheese (Manchego) and Spanish red peppers (pimientos piquillos), with grilled or braised red meats, or roasted poultry.