Varieties: Bobal 70%,
Garnacha and Syrah 30%
Ageing: 12 months
French oak 90%,
American oak 10%
Nº of bottles production: 1300 bottles

20 de December 2011


A wine of a cherry-red colour with violet or “bishop’s colour” shades. It is a wine whose intense glycerine content is clearly perceived. This early perception anticipates creaminess in the mouth.
Thanks to its high colour layer, we are informed of the appropriate ripeness of the grapes and the necessary maceration during the winemaking process.
In a still glass, we can perceive intense aromas among which stand out the light nuances of wood, as cedar leaf and fine spices, and among those, the clove.
In a swirled glass, we discover the traits of the wines used for the blending. We can highlight the aroma of ripe red pepper, which is perfectly mixed with the aromas of poached berries and aromatic herbs, as thyme and rosemary.
The fruity aromas we have perceived are perfectly harmonized with those which stem from the barrel stage.
During the attack phase, this wine is creamy and sweet and it passes through in a silky and elegant way, as if velvet was caressing our cheeks. Its ripe and sweet tannin is the responsible for such a pleasant feeling.
The fine astringent feeling that remains in our mouth is balanced by the exact quantity of acidity. Having tasted the wine, this acidity cools our mouth.
During the aftertaste, the aromas perceived by the nose are confirmed.
It is a wine with a long-lasting taste and whose elegance is its seal of quality. These features make it a very particular wine.
Optimum temperature: 16 – 17 Celsius degrees
A glass with a wide bowl and a narrow mouth
The Tempranillo Vinum glass of the company Riedel is a good example.
The elegance of this wine enables us to drink it at any time.
It can be perfectly associated with meats such as duck or pig meat; or even with ox meat when it is fatty and sweet.
Though if we had to choose a perfect companion for this wine, it would be duck breast with coffee.

Rafael Perez