Harvest It was characterized by the high quality of the grapes harvested as well as the moderate production. Favourable climatology during the final phase of the vegetative cycle was key to its final quality. Our vineyards provided us with grapes with an optimal health condition, allowing the ripening of colour, acidity and alcoholic content to be very balanced. The Regulatory Council granted this crop the official status of’ Very Good’.
Vineyards The base variety is Tempranillo (95%) from the areas of Rodezno and Labastida, complemented by 5% Mazuelo from the estates of El Palo and Las Cuevas in Rodezno.
Elaboration and Aging The alcoholic fermentation took place at a controlled temperature in 14 days. Malolactic fermentation took place naturally in 65 days. Subsequently, the wines were transferred to barrels with their own production of American oak and an average age of 3.5 years. During their 3-year ageing, the wines were racked using the traditional barrel to barrel method every 6 months. It was bottled in July 2012.
Bigarreau cherry red wine tasting, with a medium layer and incipient orange tones. High aromatic intensity, with hints originating from vanilla wood, caramel, toffee and cinnamon, over a background of liquorous fruits. In the mouth it is well structured, pleasant acidity and fine tannins. A wine with a wide aftertaste, where its seductive acidity and the noble aromas from its ageing in oak casks stand out again.
Pairing First dishes of rice or pasta. Small game stews, charcoal-grilled meats, fish, and seafood.