Varietals: 50% Ruby Cabernet, 30% Nebbiolo, 12% Barbera, 8% Colombard.
Winemaker: Pau Pijoan.
Region: Valle de Guadalupe and San Vicente.
Fermentation: 10 months, second use. French and american oak.
Visual: Cherry red color with violet reflections.
Nose: Blackberry and black cherry; aging notes such as: smoked; coffee, cocoa, dark chocolate and licorice.
Taste: Good attack and great body, balanced, with ripe and friendly tannins with good persistence.
Pairing: Baked, sautéed or grilled meats, beef, lamb or pork, with sauces spicy, well-seasoned dishes, hard aged cheeses.
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