The Tempranillo grape comes from the plots on the north-facing slopes, with a limestone composition, and the Cabernet Sauvignon comes from the low part of the estate, land with a large amount of pebbles, which results in higher temperatures, achieving complete ripeness.
The Tempranillo is fermented at a low temperature (15-18ºC) and the Cabernet Sauvignon at higher temperatures (26ºC). Maceration lasts 35 days and in November, coupage is performed and the wine is placed into Allier French oak barrels, with fine grain and medium high roast, for 18 months.
Goes well with fish such as cod and duck dishes. With red meats and game birds…