Description
Grape: 86% Tempranillo, 10% Cabernet Sauvignon, 4% Graciano.
JAMES SUCKLING (USA): 97 points.
TIM ATKIN (UK): 97 points.
Winemaking
Once received at the winery, grapes are first de-stemmed and carefully selected. Then, each grape variety ferments separately for around 10 days in 13,900 – litre Allier French oak vats at controlled temperature. During this period, regular pumping over and delestage are carried out to ensure a perfect extraction of polyphenolic compounds.
20 months in Allier French oak barrels and 6 months in concrete vats before bottling.