This is the winery’s icon wine and due to its ageing in barrel and bottle it can be considered a very modern, fruity and lively “reserva”, but with structure and strength.
  • Variety: 100% Tempranillo. 

  • Vines around 60 / 70 years old.

  • At an altitude of 860 metres above sea level.

  • Harvest: Handpicked grapes in 14 kg. boxes and double selection on the table. 

  • Malolactic fermentation in oak barrels. 

  • Ageing: 14 months in new French oak barrels. 

  • Bottling: Without cold stabilisation. 

  • Limited production: maximum 13,600 bottles of 0.75 liters.

  • Serving temperature: between 16º and 18º.

  • Decanting is recommended due to its complexity.

  • An evolution in style. Intense cherry red, medium-high layer, clean and bright.

  • Complex and harmonious nose with aromas of cherries in liquor, black currant (cassis), red rose petal “Baccara” and black pepper. Balsamic, mineral, with a background of sweet vanilla and a very subtle bitter finish.

  • The palate is fascinating, modern, fresh, very versatile and easy to drink. Very polished velvety tannins. Wood very well integrated with the fruit that persists in the mouth. Smooth entry, but in seconds the fruit intensity increases on the palate. Very long and pleasant aftertaste of black fruit, cassis, combined with sweet vanilla notes.

  • Tahini, roasted red bell pepper, paprika, red beets.

  • Chocolate Bread. High cocoa percentage chocolate alone or with spices, mint, eucalyptus. Burgos blood sausage. Landjäger, gyozas or dumplings.

  • Medium animals. Añojo cow, heifer, pork, fattened pig, deer both roasted (barbecues or ovens) and stewed, as well as poultry. Guinea fowl, poultry, goose, goose, pigeon, lacquered duck. Perfect with “Churro” suckling lamb roasted in a wood oven from Aranda de Duero or roast suckling pig from Segovia.

  • Red or blue oily fish: almadraba tuna, wild salmon, trout, king, viceroy, red mullet, red mullet, octopus, scorpion fish, grouper, sardines, anchovies, mackerel, permit, horse mackerel and emperor. In Seafood: carabineros, lobster or blue lobster.

  • Flavored mushrooms and fungi: matsutake mushrooms, morels, boletus, white and black truffles. Fried noodles, sautéed rice.

  • Old and aged cow, sheep or mixed cheeses, with maturation and flavor.
THE 2017 HARVEST "Very good"

Cold and dry winter. In the spring, temperatures were somewhat higher, which brought forward the budding of the vines. There was a frost on the night of 27-28 April (down to -6ºC), which affected most of the vines and led to a significant drop in production and a certain loss of the vegetative cycle. Although there was sufficient rainfall in May, the drought increased, and ripening became more difficult in some plots at the end of the cycle.

The grapes were harvested in immaculate health, but the water stress caused the Tempranillo berries to have a smaller size and lower specific weight, ending the harvest with a 60% reduction in the average yield of the last decade.

The wines of the 2017 vintage. “Very good”.

Although depleted the berries are small and of great quality and reflect greater aromatic presence of fruit esters on the nose. These are wines of balanced acidity, with high quality tannin, and good balance on the palate. Wines which, although they could be destined for young wines, especially those with some oak ageing, will be mostly reserved for ageing.

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