Varietals: 45% Cabernet Sauvignon, 55% Merlot.
Winemaker: Pau Pijoan.
Region: Valle de Guadalupe and La Grulla.
Fermentation: 18 months, first and second use oak. French oak, American oak, Hungarian oak.
Visual: Garnet red with ruby reflections.
Nose: Ripe red fruits, dried fruits and black fruits; aging notes detonate roasted cocoa, coffee, tobacco, nuts and vanilla, and ending with spices.
Taste: Elegant with a velvety texture that evolves slowly in the glass. Full-bodied, round, balanced and with ripe and velvety tannins that remain in the mouth for a long time.
Pairing: Grilled, baked or sautéed beef, baked lamb, hunting meat; fatty fish: tuna or salmon; aged cheeses. Mexican food: baked cabrito, pork carnitas, pork chicharrón, strong moles etc.
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