VINTAGE
The sprouting is late by the end of April. Despite the Spring is not too rainy, the vineyard did not show vigorous and the short production together with the support irrigation enable us to obtain a perfect ripening of a healthy Tempranillo in the beginning of September. The same conditions occur for the Petit Verdot in the end of September.
TASTING
Deep purple red coloured wine. It is very intense on the nose, with memories of red fruits, blackberries and cranberries. We detect also wet soil Rosemary and Black pepper aromas, all together with black ink and cigar hints. On the palate it is full bodied, rounded and fine. The after taste is long and persistent.
CRIANZA IN OAK
Petit verdot undergoes a crianza of 12 months in new French of fine grain and Tempranillo rests for 10 months in big French oak vats.
BOTTLING
It is bottled in February 2007 after a sliht filtering and without stabilizing, so that it might present sediments in 2009 and decanting would be advisable for consumption.
WINE AND FOOD PAIRING
Grilled red meat, hunted meat with rice or partridge with beans.
ANALYTICAL DATA
Volatile acidity 9,15 meq/l
Total acidity 5,22 g/l
pH 3,65
SO2 total 15mg/l
Colour intensity 18
Reducing sugars ‹2 g/l