Smooth, elegant Rioja, brimming with ripe cherries and other red fruit, the nose a sophisticated combination of spice, cocoa, and a wisp of smoke.

Grapes are traditionally destemmed and fermentation is temperature-controlled between 26 and 28ºC with indigenous yeast selected from their own vineyards. Extended maceration on the skins for 24 days, starting with two daily pump-overs and then a light pump-over daily during the last ten days. The wine ages for 14.5 months in Bordeaux barrels of French and American oak.

Beef, cured pork, Moroccan lamb with herbs and spices. Also aged sheep's cheese, barbecued sausages, and grilled vegetables.