Terroir: semi-arid climate with low rainfall, the soil is made of sandstone, clay, limestone and alluvial deposits. These are often rocky soils with low fertility, but with good drainage. The altitude of the vineyards varies between 425 and 450 meters.
Grapes: 30 % Cabernet Sauvignon, 15 % Merlot , 25% Tempranillo and 30% Moristel.
Average age of vines: 14 – 35 years
Yield: 30 HL / ha
Total acidity: 3.51
Free SO2: 31
Residual sugars: 2.65
Appellation: D.O SOMONTANO
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The Moristel, Cabernet Sauvignon, Merlot and Tempranillo are handpicked. The grapes are then de-stemmed. Fermentation takes place over a period of about 15 days at 18 C during the first 3 days, thereafter at 23 C for a least a week and then we allow fermentation to complete its process at 29 C in the last few days. 4 daily pumping with intake of oxygen allow for complete fermentation. Once the wine is finished, we transfer the young wine in the press. After pressing the grapes, the wine is transferred into French oak barrels to age for at least 24 months in the cellar, with a minimum ratio of at least 30% new barrels.
Extremely powerful wine… This Reserva reveals a powerful nose with red fruit combined with spices such as pepper and nutmeg. Intense purple colour, slightly spicy and well structured from beginning to end with a lingering finish: a wine made with the best grapes from our less productive vineyards (poor rocky soil and little waterfall equal low yield and concentration of flavor). This wine is perfect for red meat, game, pasta, and strong cheeses. Use a decanter to allow this wine to breathe and fully express itself. Serve at 18° C.