Tasting Notes

A serious, opulent and complex example of cru Cairanne. This is rich, intense and drenched in dark red fruits. With morello cherry and a touch of cinnamon spice on the nose, soft dark plummy fruit, liquorice, chocolate, a hint of black tea on the palate, this wine is full flavoured and smooth with supple tannins. A rich, savoury satisfying mouthful that shows greater elegance with air.

Food Matching

Rich, complex and delicious with dishes that take time to prepare: a slow-cooked duck cassoulet, or warming beef casserole – try a Daube Niçoise, the southern French variation of the traditional beef daube which includes tomato, orange zest and black olives. Hearty vegetable dishes can work too – grilled aubergine with a herby tomato Provençal sauce or a tofu burger with all the trimmings.

Vinification

A ‘named’ Côtes du Rhône Villages since 1967, Cairanne was granted ‘cru’ appellation status in 2016, in recognition of the quality of the wines and terroir. Located in the heart of the southern Rhône valley, to the east of Orange, its 1,087ha of vineyards lie between the two Rhône tributaries of Ayges and Ouvèze, rising from the alluvial valley floor to the hillside slopes of La Monté de Ventabren. On the various soils of this Mistral buffeted hill are to be found the majority of Domaine Boutinot’s vineyards with La Pauline and Les Six Terrasses, two of the appellation’s best plots, nudging the summit. Both are broad terraces of ‘argilo-calcaire’ - heat-retaining limestone pebbles over water-retentive clay. The pebbles help maintain diurnal temperature variances and aid ripening, while the roots find water in the clay to sustain the vines during the summer growing season. As with all Domaine Boutinot’s plots, they are managed by minimal intervention and both vineyards benefit from the all-day sun and the cleansing Mistral winds. Planted mostly in 1969, the old bush vine Grenache Noir ripens slowly and evenly to produce low yields of deeply concentrated grapes, all harvested by hand into small baskets and destined to form a significant part of the blend of La Côte Sauvage. Vinification is traditional, in open-topped tronconique (6,000l oak vats) and using only the natural yeasts present on the grapes, with long cuvaison, gentle remontage and manual pigeage. Parcels of Grenache Noir, Syrah, Carignan and Mourvèdre are then selected to be matured for twenty two months in French oak, a combination of 228l barrels and 600l demi-muids of differing ages, carefully chosen so that the oak is integrated and the wine retains the finesse for which Cairanne is noted. Selecting the final assemblage of La Côte Sauvage involves tasting each barrel and each demi-muid (at least 110 barrels) to create this luxuriously elegant wine.

Tasting Notes

Burgundy-styled Pinot Noir, packed with cranberry, walnut, leather anise, and root beer aromas. This herby, spicy, woody, nuanced wine is an absolute delight

Food Matching

Roast duck with a cherry jus or roast lamb with a redcurrant reduction.

Vinification

Yeasts Natural occurring yeasts Fermentation temp 28 °C Method De-stalked, hand sorting of berries, crushed, pumped into s/s tanks, pumped over for 5 days, left for 2 days before pressing, racked to barrel for malolactic fermentation. Wood Maturation 10 months in barrel. 10 % new French oak, balance 3rd and 4th fill barrels

Tasting Notes

The palate is structured, bright and energetic with layers of flavours including walnuts and salted caramel, without sweetness. The finish is long and complex with tobacco at the end

Food Matching

Serve slightly chilled with charcuterie, cheese or with a game.

Vinification

Tasting Notes

A serious, opulent and complex example of cru Cairanne. This is rich, intense and drenched in dark red fruits. With morello cherry and a touch of cinnamon spice on the nose, soft dark plummy fruit, liquorice, chocolate, a hint of black tea on the palate, this wine is full flavoured and smooth with supple tannins. A rich, savoury satisfying mouthful that shows greater elegance with air.

Food Matching

Rich, complex and delicious with dishes that take time to prepare: a slow-cooked duck cassoulet, or warming beef casserole – try a Daube Niçoise, the southern French variation of the traditional beef daube which includes tomato, orange zest and black olives. Hearty vegetable dishes can work too – grilled aubergine with a herby tomato Provençal sauce or a tofu burger with all the trimmings.

Vinification

A ‘named’ Côtes du Rhône Villages since 1967, Cairanne was granted ‘cru’ appellation status in 2016, in recognition of the quality of the wines and terroir. Located in the heart of the southern Rhône valley, to the east of Orange, its 1,087ha of vineyards lie between the two Rhône tributaries of Ayges and Ouvèze, rising from the alluvial valley floor to the hillside slopes of La Monté de Ventabren. On the various soils of this Mistral buffeted hill are to be found the majority of Domaine Boutinot’s vineyards with La Pauline and Les Six Terrasses, two of the appellation’s best plots, nudging the summit. Both are broad terraces of ‘argilo-calcaire’ - heat-retaining limestone pebbles over water-retentive clay. The pebbles help maintain diurnal temperature variances and aid ripening, while the roots find water in the clay to sustain the vines during the summer growing season. As with all Domaine Boutinot’s plots, they are managed by minimal intervention and both vineyards benefit from the all-day sun and the cleansing Mistral winds. Planted mostly in 1969, the old bush vine Grenache Noir ripens slowly and evenly to produce low yields of deeply concentrated grapes, all harvested by hand into small baskets and destined to form a significant part of the blend of La Côte Sauvage. Vinification is traditional, in open-topped tronconique (6,000l oak vats) and using only the natural yeasts present on the grapes, with long cuvaison, gentle remontage and manual pigeage. Parcels of Grenache Noir, Syrah, Carignan and Mourvèdre are then selected to be matured for twenty two months in French oak, a combination of 228l barrels and 600l demi-muids of differing ages, carefully chosen so that the oak is integrated and the wine retains the finesse for which Cairanne is noted. Selecting the final assemblage of La Côte Sauvage involves tasting each barrel and each demi-muid (at least 110 barrels) to create this luxuriously elegant wine.

Tasting Notes

Burgundy-styled Pinot Noir, packed with cranberry, walnut, leather anise, and root beer aromas. This herby, spicy, woody, nuanced wine is an absolute delight

Food Matching

Roast duck with a cherry jus or roast lamb with a redcurrant reduction.

Vinification

Yeasts Natural occurring yeasts Fermentation temp 28 °C Method De-stalked, hand sorting of berries, crushed, pumped into s/s tanks, pumped over for 5 days, left for 2 days before pressing, racked to barrel for malolactic fermentation. Wood Maturation 10 months in barrel. 10 % new French oak, balance 3rd and 4th fill barrels

Tasting Notes

The palate is structured, bright and energetic with layers of flavours including walnuts and salted caramel, without sweetness. The finish is long and complex with tobacco at the end

Food Matching

Serve slightly chilled with charcuterie, cheese or with a game.

Vinification

Tasting Notes

A serious, opulent and complex example of cru Cairanne. This is rich, intense and drenched in dark red fruits. With morello cherry and a touch of cinnamon spice on the nose, soft dark plummy fruit, liquorice, chocolate, a hint of black tea on the palate, this wine is full flavoured and smooth with supple tannins. A rich, savoury satisfying mouthful that shows greater elegance with air.

Food Matching

Rich, complex and delicious with dishes that take time to prepare: a slow-cooked duck cassoulet, or warming beef casserole – try a Daube Niçoise, the southern French variation of the traditional beef daube which includes tomato, orange zest and black olives. Hearty vegetable dishes can work too – grilled aubergine with a herby tomato Provençal sauce or a tofu burger with all the trimmings.

Vinification

A ‘named’ Côtes du Rhône Villages since 1967, Cairanne was granted ‘cru’ appellation status in 2016, in recognition of the quality of the wines and terroir. Located in the heart of the southern Rhône valley, to the east of Orange, its 1,087ha of vineyards lie between the two Rhône tributaries of Ayges and Ouvèze, rising from the alluvial valley floor to the hillside slopes of La Monté de Ventabren. On the various soils of this Mistral buffeted hill are to be found the majority of Domaine Boutinot’s vineyards with La Pauline and Les Six Terrasses, two of the appellation’s best plots, nudging the summit. Both are broad terraces of ‘argilo-calcaire’ - heat-retaining limestone pebbles over water-retentive clay. The pebbles help maintain diurnal temperature variances and aid ripening, while the roots find water in the clay to sustain the vines during the summer growing season. As with all Domaine Boutinot’s plots, they are managed by minimal intervention and both vineyards benefit from the all-day sun and the cleansing Mistral winds. Planted mostly in 1969, the old bush vine Grenache Noir ripens slowly and evenly to produce low yields of deeply concentrated grapes, all harvested by hand into small baskets and destined to form a significant part of the blend of La Côte Sauvage. Vinification is traditional, in open-topped tronconique (6,000l oak vats) and using only the natural yeasts present on the grapes, with long cuvaison, gentle remontage and manual pigeage. Parcels of Grenache Noir, Syrah, Carignan and Mourvèdre are then selected to be matured for twenty two months in French oak, a combination of 228l barrels and 600l demi-muids of differing ages, carefully chosen so that the oak is integrated and the wine retains the finesse for which Cairanne is noted. Selecting the final assemblage of La Côte Sauvage involves tasting each barrel and each demi-muid (at least 110 barrels) to create this luxuriously elegant wine.

Tasting Notes

Burgundy-styled Pinot Noir, packed with cranberry, walnut, leather anise, and root beer aromas. This herby, spicy, woody, nuanced wine is an absolute delight

Food Matching

Roast duck with a cherry jus or roast lamb with a redcurrant reduction.

Vinification

Yeasts Natural occurring yeasts Fermentation temp 28 °C Method De-stalked, hand sorting of berries, crushed, pumped into s/s tanks, pumped over for 5 days, left for 2 days before pressing, racked to barrel for malolactic fermentation. Wood Maturation 10 months in barrel. 10 % new French oak, balance 3rd and 4th fill barrels

Tasting Notes

The palate is structured, bright and energetic with layers of flavours including walnuts and salted caramel, without sweetness. The finish is long and complex with tobacco at the end

Food Matching

Serve slightly chilled with charcuterie, cheese or with a game.

Vinification

Tasting Notes

Spicy red from the French south, packed with red fruit, including redcurrants, raspberries and cherries, with that dusting of spice on the finish.

Food Matching

A supple wine ideal for drinking throughout a meal. Great with cheeses and pork.

Vinification

Pre-fermentation maceration for a part of the cuvee and traditional maceration during one or 2 weeks at 23/25°C with light pump over. After pressing, the fermentation process is completed at 20°C.

Tasting Notes

A warm, inviting, richly fruity nose, with aromas of fresh morello cherry, ripe plum and hints of dried fruits. The palate is similarly full-flavoured with concentrated, crunchy black cherry, brown spice and vanilla notes and a hint of liquorice. The long finish has the classic bitter cherry fruit finish typical of ripasso.

Food Matching

Try with lamb shank, calf's liver or a mushroom pasta dish. Hard cheeses would also suit.

Vinification

The grapes are cultivated on traditional trellised vines planted in marl soil at Montresor's 'Capitel della Crosara' vineyard on the hills of Negrar within the Classico zone. Grapes are picked by hand in October. Made by the Ripasso (literally 'repassed') method, which involves adding the unpressed skins from the dried grapes which were used to make an Amarone to a young Valpolicella wine. This helps to add extra flavour and alcohol to the wine (causing it to start re-fermenting) and gradually the luscious flavours of Amarone are imparted to the wine. After this the wine is aged for 12 months in French and American oak casks along with some small barriques.

Tasting Notes

Full of raspberries and stewed red fruit, with a compelling fragrance of leather.

Food Matching

Grilled lamb chops and rosemary baked potatos.

Vinification

Vinification by thermo-regulation, aging in barrels, it is recognized Grand Cru.

Tasting Notes

Spicy red from the French south, packed with red fruit, including redcurrants, raspberries and cherries, with that dusting of spice on the finish.

Food Matching

A supple wine ideal for drinking throughout a meal. Great with cheeses and pork.

Vinification

Pre-fermentation maceration for a part of the cuvee and traditional maceration during one or 2 weeks at 23/25°C with light pump over. After pressing, the fermentation process is completed at 20°C.

Tasting Notes

A warm, inviting, richly fruity nose, with aromas of fresh morello cherry, ripe plum and hints of dried fruits. The palate is similarly full-flavoured with concentrated, crunchy black cherry, brown spice and vanilla notes and a hint of liquorice. The long finish has the classic bitter cherry fruit finish typical of ripasso.

Food Matching

Try with lamb shank, calf's liver or a mushroom pasta dish. Hard cheeses would also suit.

Vinification

The grapes are cultivated on traditional trellised vines planted in marl soil at Montresor's 'Capitel della Crosara' vineyard on the hills of Negrar within the Classico zone. Grapes are picked by hand in October. Made by the Ripasso (literally 'repassed') method, which involves adding the unpressed skins from the dried grapes which were used to make an Amarone to a young Valpolicella wine. This helps to add extra flavour and alcohol to the wine (causing it to start re-fermenting) and gradually the luscious flavours of Amarone are imparted to the wine. After this the wine is aged for 12 months in French and American oak casks along with some small barriques.

Tasting Notes

Full of raspberries and stewed red fruit, with a compelling fragrance of leather.

Food Matching

Grilled lamb chops and rosemary baked potatos.

Vinification

Vinification by thermo-regulation, aging in barrels, it is recognized Grand Cru.

Tasting Notes

Spicy red from the French south, packed with red fruit, including redcurrants, raspberries and cherries, with that dusting of spice on the finish.

Food Matching

A supple wine ideal for drinking throughout a meal. Great with cheeses and pork.

Vinification

Pre-fermentation maceration for a part of the cuvee and traditional maceration during one or 2 weeks at 23/25°C with light pump over. After pressing, the fermentation process is completed at 20°C.

Tasting Notes

A warm, inviting, richly fruity nose, with aromas of fresh morello cherry, ripe plum and hints of dried fruits. The palate is similarly full-flavoured with concentrated, crunchy black cherry, brown spice and vanilla notes and a hint of liquorice. The long finish has the classic bitter cherry fruit finish typical of ripasso.

Food Matching

Try with lamb shank, calf's liver or a mushroom pasta dish. Hard cheeses would also suit.

Vinification

The grapes are cultivated on traditional trellised vines planted in marl soil at Montresor's 'Capitel della Crosara' vineyard on the hills of Negrar within the Classico zone. Grapes are picked by hand in October. Made by the Ripasso (literally 'repassed') method, which involves adding the unpressed skins from the dried grapes which were used to make an Amarone to a young Valpolicella wine. This helps to add extra flavour and alcohol to the wine (causing it to start re-fermenting) and gradually the luscious flavours of Amarone are imparted to the wine. After this the wine is aged for 12 months in French and American oak casks along with some small barriques.

Tasting Notes

Full of raspberries and stewed red fruit, with a compelling fragrance of leather.

Food Matching

Grilled lamb chops and rosemary baked potatos.

Vinification

Vinification by thermo-regulation, aging in barrels, it is recognized Grand Cru.

Tasting Notes

Ruby-red, with a complex bouquet reminiscent of cherries, raspberries, and redcurrants. The particle aging adds a pleasant roasted and spicy aroma.

Food Matching

Great with cheese and hearty meat dishes.

Vinification

A Primitivo grape variety that has been dried slightly using " il giro del picciolo" technique where the stems of the grape bunches are twisted so that they no longer receive nourishment. They are left for about 12 days and in that time they lose 25-30% of their weight, which concentrates the juice and natural sweetness of the grapes.

Tasting Notes

Tuscan red, light and fruity, a cascade of cherry and raspberry on the tongue plus a whiff of herbs on the nose.

Food Matching

Tuscan bean soup and crusty bread dipped in olive oil.

Vinification

This wine is fermented for 10 days in stainless steel tanks and further settled for 4 months before being bottled.

Tasting Notes

Aromas of dark fruits and light spice. Plum and bramble fruit balanced by toasty characters on the structured palate. The tannins are nicely woven in, there is a chunky texture but good fruit intesity which balances this wine out nicely.

Food Matching

Enjoy with roast lamb or beef dishes and robust enough to partner quite spicy food.

Vinification

Made exclusively from low-yielding, old vine Bobal fruit grown in the area known as ‘Medio Dia’ - where the soil is chalk/clay with little organic content. This, together with long hours of sunshine, and large variations between day and night temperatures, result in very low, yet high quality, yields. The grapes are destemmed and gently pressed followed by a long maceration at controlled temperature. Malolactic fermentation takes place, and then the wine is aged in new French ‘Allier’ barrels for eight months.

Tasting Notes

Ruby-red, with a complex bouquet reminiscent of cherries, raspberries, and redcurrants. The particle aging adds a pleasant roasted and spicy aroma.

Food Matching

Great with cheese and hearty meat dishes.

Vinification

A Primitivo grape variety that has been dried slightly using " il giro del picciolo" technique where the stems of the grape bunches are twisted so that they no longer receive nourishment. They are left for about 12 days and in that time they lose 25-30% of their weight, which concentrates the juice and natural sweetness of the grapes.

Tasting Notes

Tuscan red, light and fruity, a cascade of cherry and raspberry on the tongue plus a whiff of herbs on the nose.

Food Matching

Tuscan bean soup and crusty bread dipped in olive oil.

Vinification

This wine is fermented for 10 days in stainless steel tanks and further settled for 4 months before being bottled.

Tasting Notes

Aromas of dark fruits and light spice. Plum and bramble fruit balanced by toasty characters on the structured palate. The tannins are nicely woven in, there is a chunky texture but good fruit intesity which balances this wine out nicely.

Food Matching

Enjoy with roast lamb or beef dishes and robust enough to partner quite spicy food.

Vinification

Made exclusively from low-yielding, old vine Bobal fruit grown in the area known as ‘Medio Dia’ - where the soil is chalk/clay with little organic content. This, together with long hours of sunshine, and large variations between day and night temperatures, result in very low, yet high quality, yields. The grapes are destemmed and gently pressed followed by a long maceration at controlled temperature. Malolactic fermentation takes place, and then the wine is aged in new French ‘Allier’ barrels for eight months.

Tasting Notes

Ruby-red, with a complex bouquet reminiscent of cherries, raspberries, and redcurrants. The particle aging adds a pleasant roasted and spicy aroma.

Food Matching

Great with cheese and hearty meat dishes.

Vinification

A Primitivo grape variety that has been dried slightly using " il giro del picciolo" technique where the stems of the grape bunches are twisted so that they no longer receive nourishment. They are left for about 12 days and in that time they lose 25-30% of their weight, which concentrates the juice and natural sweetness of the grapes.

Tasting Notes

Tuscan red, light and fruity, a cascade of cherry and raspberry on the tongue plus a whiff of herbs on the nose.

Food Matching

Tuscan bean soup and crusty bread dipped in olive oil.

Vinification

This wine is fermented for 10 days in stainless steel tanks and further settled for 4 months before being bottled.

Tasting Notes

Aromas of dark fruits and light spice. Plum and bramble fruit balanced by toasty characters on the structured palate. The tannins are nicely woven in, there is a chunky texture but good fruit intesity which balances this wine out nicely.

Food Matching

Enjoy with roast lamb or beef dishes and robust enough to partner quite spicy food.

Vinification

Made exclusively from low-yielding, old vine Bobal fruit grown in the area known as ‘Medio Dia’ - where the soil is chalk/clay with little organic content. This, together with long hours of sunshine, and large variations between day and night temperatures, result in very low, yet high quality, yields. The grapes are destemmed and gently pressed followed by a long maceration at controlled temperature. Malolactic fermentation takes place, and then the wine is aged in new French ‘Allier’ barrels for eight months.

Tasting Notes

Spicy aromas of black pepper and mulberry mingle with the plum flavours in this soft and approachable wine. 

Food Matching

Particularly good with light and medium flavoured meals, such as pizza and braai (BBQ). 

Vinification

Vineyard: Portions of Thelema's younger vineyards are selected for this fruit-driven yet complex wine  Vinification: All components 18 months in 2nd, 3rd, and 4th fill barrels.

Tasting Notes

Rich, thrilling Malbec, full of black cherries and black plums, topped off with a scattering of spice.

Food Matching

Match it with grilled pork tenderloin and rosemary-roasted potatoes.

Vinification

Both practices in the vineyards and the winery have followed strictly certified organic processes. In the vineyards, the fertilisers are waste of sheep, ants are fought with diatom earth and weed control is with machetes, all of them are natural elements. In the winery the sulphur levels are lower than with conventional wines. The expression of the wine is empowered, flavours and tastes are more intense, fresher, and more natural. The grape expresses itself in the most genuine way.

Tasting Notes

Spicy aromas of black pepper and mulberry mingle with the plum flavours in this soft and approachable wine. 

Food Matching

Particularly good with light and medium flavoured meals, such as pizza and braai (BBQ). 

Vinification

Vineyard: Portions of Thelema's younger vineyards are selected for this fruit-driven yet complex wine  Vinification: All components 18 months in 2nd, 3rd, and 4th fill barrels.

Tasting Notes

Rich, thrilling Malbec, full of black cherries and black plums, topped off with a scattering of spice.

Food Matching

Match it with grilled pork tenderloin and rosemary-roasted potatoes.

Vinification

Both practices in the vineyards and the winery have followed strictly certified organic processes. In the vineyards, the fertilisers are waste of sheep, ants are fought with diatom earth and weed control is with machetes, all of them are natural elements. In the winery the sulphur levels are lower than with conventional wines. The expression of the wine is empowered, flavours and tastes are more intense, fresher, and more natural. The grape expresses itself in the most genuine way.

Tasting Notes

Spicy aromas of black pepper and mulberry mingle with the plum flavours in this soft and approachable wine. 

Food Matching

Particularly good with light and medium flavoured meals, such as pizza and braai (BBQ). 

Vinification

Vineyard: Portions of Thelema's younger vineyards are selected for this fruit-driven yet complex wine  Vinification: All components 18 months in 2nd, 3rd, and 4th fill barrels.

Tasting Notes

Rich, thrilling Malbec, full of black cherries and black plums, topped off with a scattering of spice.

Food Matching

Match it with grilled pork tenderloin and rosemary-roasted potatoes.

Vinification

Both practices in the vineyards and the winery have followed strictly certified organic processes. In the vineyards, the fertilisers are waste of sheep, ants are fought with diatom earth and weed control is with machetes, all of them are natural elements. In the winery the sulphur levels are lower than with conventional wines. The expression of the wine is empowered, flavours and tastes are more intense, fresher, and more natural. The grape expresses itself in the most genuine way.

Tasting Notes

Aromas of bramble fruit with spice and lightly floral notes. On the palate plum and ripe blackberry, fruit flavours combine with ample acidity, minerality, and earthy notes. Tannins are smooth and supple as you would expect from an eight-year-old wine, and it is drinking beautifully

Food Matching

Drink this Reserva with lamb, roast pork, or mushroom risotto.

Vinification

Reservas are only produced in years of exceptional quality - and from the most select vineyards. The Tempranillo is sourced from La Pasada, and the Graciano from La Montesa vineyard. After a long maceration the wine spends 12 months in 60% American and 40% French oak (both used and new), followed by 24 months in bottle.

Tasting Notes

Aromas of bramble fruit, vanilla, nutmeg and sweet spice. The palate is rich and complex with blueberry and blackberry fruit, ripe tannins and good length.

Food Matching

Great with lamb chops, dishes with chorizo, and hearty vegetable casseroles.

Vinification

100% Tinta del Pais (Tempranillo) grapes are selected from a number of different plots near Fuentecén, at 900m altitude. Soils here are a combination of stone, clay and white limestone and vines are over 25 years in age. A first selection of grapes takes place in the vineyard, where those from the highest and coolest areas are chosen, which have experienced a slower and smoother ripening of the berries. A pre-fermentation maceration of the grapes takes place at 10ºC for 3 days, followed by alcoholic fermentation over 18 days at 22-26ºC - with pumping over and daily pumping-down. Malolactic fermentation takes place in batches, both in tank at the start of fermentation and also in barrel at its end. The wine matures for 12 months in oak barrels - 70% French (with different levels of toast) and 30% American. Between 25-30% of the barrels are new, with the rest coming from 2nd, 3rd and 4th use oak.

Tasting Notes

Rich and warm on the nose, with raisin and prune notes and fresher red berry fruits. Very sweet and fruited on the palate, this is a big, rich, and warming wine, with gentle ripe tannins and enough acidity to balance it.

Food Matching

Great wine to pair with sweet and savory sauces on grilled meats, also pairs well with dishes featuring tomato sauce such as pizza, and pasta with Bolognese.

Vinification

Grapes are harvested by hand and 6 months in French oak and 8 months in bottle.

Tasting Notes

Aromas of bramble fruit with spice and lightly floral notes. On the palate plum and ripe blackberry, fruit flavours combine with ample acidity, minerality, and earthy notes. Tannins are smooth and supple as you would expect from an eight-year-old wine, and it is drinking beautifully

Food Matching

Drink this Reserva with lamb, roast pork, or mushroom risotto.

Vinification

Reservas are only produced in years of exceptional quality - and from the most select vineyards. The Tempranillo is sourced from La Pasada, and the Graciano from La Montesa vineyard. After a long maceration the wine spends 12 months in 60% American and 40% French oak (both used and new), followed by 24 months in bottle.

Tasting Notes

Aromas of bramble fruit, vanilla, nutmeg and sweet spice. The palate is rich and complex with blueberry and blackberry fruit, ripe tannins and good length.

Food Matching

Great with lamb chops, dishes with chorizo, and hearty vegetable casseroles.

Vinification

100% Tinta del Pais (Tempranillo) grapes are selected from a number of different plots near Fuentecén, at 900m altitude. Soils here are a combination of stone, clay and white limestone and vines are over 25 years in age. A first selection of grapes takes place in the vineyard, where those from the highest and coolest areas are chosen, which have experienced a slower and smoother ripening of the berries. A pre-fermentation maceration of the grapes takes place at 10ºC for 3 days, followed by alcoholic fermentation over 18 days at 22-26ºC - with pumping over and daily pumping-down. Malolactic fermentation takes place in batches, both in tank at the start of fermentation and also in barrel at its end. The wine matures for 12 months in oak barrels - 70% French (with different levels of toast) and 30% American. Between 25-30% of the barrels are new, with the rest coming from 2nd, 3rd and 4th use oak.

Tasting Notes

Rich and warm on the nose, with raisin and prune notes and fresher red berry fruits. Very sweet and fruited on the palate, this is a big, rich, and warming wine, with gentle ripe tannins and enough acidity to balance it.

Food Matching

Great wine to pair with sweet and savory sauces on grilled meats, also pairs well with dishes featuring tomato sauce such as pizza, and pasta with Bolognese.

Vinification

Grapes are harvested by hand and 6 months in French oak and 8 months in bottle.

Tasting Notes

Aromas of bramble fruit with spice and lightly floral notes. On the palate plum and ripe blackberry, fruit flavours combine with ample acidity, minerality, and earthy notes. Tannins are smooth and supple as you would expect from an eight-year-old wine, and it is drinking beautifully

Food Matching

Drink this Reserva with lamb, roast pork, or mushroom risotto.

Vinification

Reservas are only produced in years of exceptional quality - and from the most select vineyards. The Tempranillo is sourced from La Pasada, and the Graciano from La Montesa vineyard. After a long maceration the wine spends 12 months in 60% American and 40% French oak (both used and new), followed by 24 months in bottle.

Tasting Notes

Aromas of bramble fruit, vanilla, nutmeg and sweet spice. The palate is rich and complex with blueberry and blackberry fruit, ripe tannins and good length.

Food Matching

Great with lamb chops, dishes with chorizo, and hearty vegetable casseroles.

Vinification

100% Tinta del Pais (Tempranillo) grapes are selected from a number of different plots near Fuentecén, at 900m altitude. Soils here are a combination of stone, clay and white limestone and vines are over 25 years in age. A first selection of grapes takes place in the vineyard, where those from the highest and coolest areas are chosen, which have experienced a slower and smoother ripening of the berries. A pre-fermentation maceration of the grapes takes place at 10ºC for 3 days, followed by alcoholic fermentation over 18 days at 22-26ºC - with pumping over and daily pumping-down. Malolactic fermentation takes place in batches, both in tank at the start of fermentation and also in barrel at its end. The wine matures for 12 months in oak barrels - 70% French (with different levels of toast) and 30% American. Between 25-30% of the barrels are new, with the rest coming from 2nd, 3rd and 4th use oak.

Tasting Notes

Rich and warm on the nose, with raisin and prune notes and fresher red berry fruits. Very sweet and fruited on the palate, this is a big, rich, and warming wine, with gentle ripe tannins and enough acidity to balance it.

Food Matching

Great wine to pair with sweet and savory sauces on grilled meats, also pairs well with dishes featuring tomato sauce such as pizza, and pasta with Bolognese.

Vinification

Grapes are harvested by hand and 6 months in French oak and 8 months in bottle.

Tasting Notes

Pinot Noir with a leavening dash of Mourvèdre from Victoria, south-east Australia, delivering baskets of cherry and strawberry to the mouth, complemented by bracken, fresh earth, and a touch of oak on the nose.

Food Matching

Pair with wild game but especially dishes including duck.

Vinification

The wine was fermented in sweep arm fermenters between 25C to 28C in stainless steel tanks to maximise flavour and colour and to preserve primary fruit flavours. Matured using new French oak with a small component aged in old French oak.

Tasting Notes

Savoury, aromatic Xinomavro from its best-known home region, perfumed with rose petals, strawberry, cherry, and vanilla, yet the sweetness is kept in check by notes of tomato, olive tapenade, and pleasant fumes of tobacco.

Food Matching

An excellent pair for red meat, such as lamb and game.

Vinification

The grapes are handpicked, chilled overnight, and sorted on a conveyor belt before crushing. After a six-day pre-fermentation cold soak at 8-10°C, they must undergo a 12-15 day vinification at controlled temperatures. Fermentation temperature does not exceed 25°C. Roughly one-third of the wine ferments in open-top tanks with pigeage. The final blend is made five months after harvest and the last racking takes place about six months later. Matured in both French and American oak, new oak up to 25%, and about 25% 500-litre casks. Filtered lightly before bottling.

Tasting Notes

A herby nose with black pepper spice. Full-bodied with warm rich fruits of forest flavour. Perfect to enjoy with family, friends, and great food!

Food Matching

Red meats, BBQ and hard cheeses.

Vinification

Tasting Notes

Pinot Noir with a leavening dash of Mourvèdre from Victoria, south-east Australia, delivering baskets of cherry and strawberry to the mouth, complemented by bracken, fresh earth, and a touch of oak on the nose.

Food Matching

Pair with wild game but especially dishes including duck.

Vinification

The wine was fermented in sweep arm fermenters between 25C to 28C in stainless steel tanks to maximise flavour and colour and to preserve primary fruit flavours. Matured using new French oak with a small component aged in old French oak.

Tasting Notes

Savoury, aromatic Xinomavro from its best-known home region, perfumed with rose petals, strawberry, cherry, and vanilla, yet the sweetness is kept in check by notes of tomato, olive tapenade, and pleasant fumes of tobacco.

Food Matching

An excellent pair for red meat, such as lamb and game.

Vinification

The grapes are handpicked, chilled overnight, and sorted on a conveyor belt before crushing. After a six-day pre-fermentation cold soak at 8-10°C, they must undergo a 12-15 day vinification at controlled temperatures. Fermentation temperature does not exceed 25°C. Roughly one-third of the wine ferments in open-top tanks with pigeage. The final blend is made five months after harvest and the last racking takes place about six months later. Matured in both French and American oak, new oak up to 25%, and about 25% 500-litre casks. Filtered lightly before bottling.

Tasting Notes

A herby nose with black pepper spice. Full-bodied with warm rich fruits of forest flavour. Perfect to enjoy with family, friends, and great food!

Food Matching

Red meats, BBQ and hard cheeses.

Vinification

Tasting Notes

Pinot Noir with a leavening dash of Mourvèdre from Victoria, south-east Australia, delivering baskets of cherry and strawberry to the mouth, complemented by bracken, fresh earth, and a touch of oak on the nose.

Food Matching

Pair with wild game but especially dishes including duck.

Vinification

The wine was fermented in sweep arm fermenters between 25C to 28C in stainless steel tanks to maximise flavour and colour and to preserve primary fruit flavours. Matured using new French oak with a small component aged in old French oak.

Tasting Notes

Savoury, aromatic Xinomavro from its best-known home region, perfumed with rose petals, strawberry, cherry, and vanilla, yet the sweetness is kept in check by notes of tomato, olive tapenade, and pleasant fumes of tobacco.

Food Matching

An excellent pair for red meat, such as lamb and game.

Vinification

The grapes are handpicked, chilled overnight, and sorted on a conveyor belt before crushing. After a six-day pre-fermentation cold soak at 8-10°C, they must undergo a 12-15 day vinification at controlled temperatures. Fermentation temperature does not exceed 25°C. Roughly one-third of the wine ferments in open-top tanks with pigeage. The final blend is made five months after harvest and the last racking takes place about six months later. Matured in both French and American oak, new oak up to 25%, and about 25% 500-litre casks. Filtered lightly before bottling.

Tasting Notes

A herby nose with black pepper spice. Full-bodied with warm rich fruits of forest flavour. Perfect to enjoy with family, friends, and great food!

Food Matching

Red meats, BBQ and hard cheeses.

Vinification

Tasting Notes

The nose has rich plum and bramble characters, with delicate vanilla spice and cedar. The palate has layers of ripe fruit, blackcurrant, blackberry, spicy plum and cherry, and fine tannins balanced by bright acidity.

Food Matching

Hearty meat and vegetable stews, roast pork.

Vinification

Grapes come from 40 year old bush vines. Vineyards are 700 metres above sea level to the north east of Jumilla, on sandy, chalky, rocky soil. The grapes were hand-harvested. Fermented in stainless steel. Aged in French and American oak for around 4 months.

Tasting Notes

Named for a pretty, purple Sicilian flower, this is a lovely, purple wine, its aromas of ripe plums, wild blackberries, and jasmine surpassed in the mouth by chocolate, forest floor, and black truffle.

Food Matching

Perfect for matching with grilled meat with its affinity for smokey tones and its natural sweetness which goes with any sauce.

Vinification

Plumbago – named after the beautiful purple wild flower that grows in the woods surrounding the farmhouse and vineyards of Ulmo – is a single-variety Nero d’Avola. It is produced from the old vineyard at Lake Arancio which gives us this soft fruity version of this great Sicilian grape variety. Rounded tannins and perfectly judged wood makes it an immediately pleasurable wine. Ideal for Mediterranean cooking based on vegetables and all types of meat. Vinification: "Vinification: after destalking and pressing, the grapes ferment in stainless steel vats and remain on the skins for 14 days at 25⁰C with repeated mixing; at the end of the period racking by soft pressing. The wine thus obtained undergoes malolactic fermentation in stainless steel, in January it is transferred to wooden barrels for 10 months. Maturation: barriques and tonneaux used 3 and 4 times. "

Tasting Notes

A fine, expressive style with Barolo's classic combination of mature, lightly floral aromas with richness and structure. Dark plum, leather and delicate violet aromas, plus notes of woodsmoke and brown spice. A full, firm and ripe red with rich, powerful flavours. All balanced by ripe tannins, complex savoury notes and a long finish.

Food Matching

Decant and drink with roasted red meats and game.

Vinification

Vines are trained on a low Guyot trellis at 4-5,000 vines/ha. The grapes were hand-harvested, de-stemmed and then crushed to small fermenters, for 12 days, with daily pumping-over. The wine was drained off at dryness, and the skins transferred to a small press. After pressing the wine was settled for two days, and then racked to stainless steel tanks for malolactic fermentation. After three years maturation in 50hl Slavonian oak casks it was racked from oak and gently fined.

Tasting Notes

The nose has rich plum and bramble characters, with delicate vanilla spice and cedar. The palate has layers of ripe fruit, blackcurrant, blackberry, spicy plum and cherry, and fine tannins balanced by bright acidity.

Food Matching

Hearty meat and vegetable stews, roast pork.

Vinification

Grapes come from 40 year old bush vines. Vineyards are 700 metres above sea level to the north east of Jumilla, on sandy, chalky, rocky soil. The grapes were hand-harvested. Fermented in stainless steel. Aged in French and American oak for around 4 months.

Tasting Notes

Named for a pretty, purple Sicilian flower, this is a lovely, purple wine, its aromas of ripe plums, wild blackberries, and jasmine surpassed in the mouth by chocolate, forest floor, and black truffle.

Food Matching

Perfect for matching with grilled meat with its affinity for smokey tones and its natural sweetness which goes with any sauce.

Vinification

Plumbago – named after the beautiful purple wild flower that grows in the woods surrounding the farmhouse and vineyards of Ulmo – is a single-variety Nero d’Avola. It is produced from the old vineyard at Lake Arancio which gives us this soft fruity version of this great Sicilian grape variety. Rounded tannins and perfectly judged wood makes it an immediately pleasurable wine. Ideal for Mediterranean cooking based on vegetables and all types of meat. Vinification: "Vinification: after destalking and pressing, the grapes ferment in stainless steel vats and remain on the skins for 14 days at 25⁰C with repeated mixing; at the end of the period racking by soft pressing. The wine thus obtained undergoes malolactic fermentation in stainless steel, in January it is transferred to wooden barrels for 10 months. Maturation: barriques and tonneaux used 3 and 4 times. "

Tasting Notes

A fine, expressive style with Barolo's classic combination of mature, lightly floral aromas with richness and structure. Dark plum, leather and delicate violet aromas, plus notes of woodsmoke and brown spice. A full, firm and ripe red with rich, powerful flavours. All balanced by ripe tannins, complex savoury notes and a long finish.

Food Matching

Decant and drink with roasted red meats and game.

Vinification

Vines are trained on a low Guyot trellis at 4-5,000 vines/ha. The grapes were hand-harvested, de-stemmed and then crushed to small fermenters, for 12 days, with daily pumping-over. The wine was drained off at dryness, and the skins transferred to a small press. After pressing the wine was settled for two days, and then racked to stainless steel tanks for malolactic fermentation. After three years maturation in 50hl Slavonian oak casks it was racked from oak and gently fined.

Tasting Notes

The nose has rich plum and bramble characters, with delicate vanilla spice and cedar. The palate has layers of ripe fruit, blackcurrant, blackberry, spicy plum and cherry, and fine tannins balanced by bright acidity.

Food Matching

Hearty meat and vegetable stews, roast pork.

Vinification

Grapes come from 40 year old bush vines. Vineyards are 700 metres above sea level to the north east of Jumilla, on sandy, chalky, rocky soil. The grapes were hand-harvested. Fermented in stainless steel. Aged in French and American oak for around 4 months.

Tasting Notes

Named for a pretty, purple Sicilian flower, this is a lovely, purple wine, its aromas of ripe plums, wild blackberries, and jasmine surpassed in the mouth by chocolate, forest floor, and black truffle.

Food Matching

Perfect for matching with grilled meat with its affinity for smokey tones and its natural sweetness which goes with any sauce.

Vinification

Plumbago – named after the beautiful purple wild flower that grows in the woods surrounding the farmhouse and vineyards of Ulmo – is a single-variety Nero d’Avola. It is produced from the old vineyard at Lake Arancio which gives us this soft fruity version of this great Sicilian grape variety. Rounded tannins and perfectly judged wood makes it an immediately pleasurable wine. Ideal for Mediterranean cooking based on vegetables and all types of meat. Vinification: "Vinification: after destalking and pressing, the grapes ferment in stainless steel vats and remain on the skins for 14 days at 25⁰C with repeated mixing; at the end of the period racking by soft pressing. The wine thus obtained undergoes malolactic fermentation in stainless steel, in January it is transferred to wooden barrels for 10 months. Maturation: barriques and tonneaux used 3 and 4 times. "

Tasting Notes

A fine, expressive style with Barolo's classic combination of mature, lightly floral aromas with richness and structure. Dark plum, leather and delicate violet aromas, plus notes of woodsmoke and brown spice. A full, firm and ripe red with rich, powerful flavours. All balanced by ripe tannins, complex savoury notes and a long finish.

Food Matching

Decant and drink with roasted red meats and game.

Vinification

Vines are trained on a low Guyot trellis at 4-5,000 vines/ha. The grapes were hand-harvested, de-stemmed and then crushed to small fermenters, for 12 days, with daily pumping-over. The wine was drained off at dryness, and the skins transferred to a small press. After pressing the wine was settled for two days, and then racked to stainless steel tanks for malolactic fermentation. After three years maturation in 50hl Slavonian oak casks it was racked from oak and gently fined.

Tasting Notes

Bright aromas of wild blackberry and spice. The palate has ripe bramble fruit, supple tannins and juicy acidity.

Food Matching

Perfect with a hearty bean and lentil casserole, with or without sausages.

Vinification

The local grapes - Touriga Nacional, Touriga Francesa and Tinta Roriz - grow in fine soils with some schist in vineyards near Cambres, in the western part of the Douro valley and south of the river. The climate here is warm and dry, and some of the vines are over 50 years old. After harvesting fermentation takes place in stainless steel, with a small portion (around 10%) ageing for 4 months in 2nd year French oak barrels, before the final blending and bottling.

Tasting Notes

Glorious California Cabernet Sauvignon, reminiscent of a red apple dipped in dark chocolate, with additional strawberry, blueberry and spice.

Food Matching

Superb with your favourite steak, red sauce pastas, or a juicy burger!

Vinification

The grapes are de-stemmed and crushed, undergoing a cold soak for 3 days. Gentle pumping over occurs during fermentation in stainless steel followed by malolactic fermentation. 50% of the wine spends 9 months in French oak while the other 50% is aged in American oak for 11 months before blending and bottling.

Tasting Notes

Very ripe black fruits and soft spices with a discreet oak note in the background.

Food Matching

Roast beef, lamb. Cheddar, Camembert. Pepperoni pizza or amatriciana pasta. Duck breast and roasted vegetables.

Vinification

Grapes are sorted after picking, alcoholic fermentation, and maceration (3 to 4 weeks in total) in temperature-controlled stainless vats, 12 to 18 months ageing in French oak barrels (30 % new oak barrels).

Tasting Notes

Bright aromas of wild blackberry and spice. The palate has ripe bramble fruit, supple tannins and juicy acidity.

Food Matching

Perfect with a hearty bean and lentil casserole, with or without sausages.

Vinification

The local grapes - Touriga Nacional, Touriga Francesa and Tinta Roriz - grow in fine soils with some schist in vineyards near Cambres, in the western part of the Douro valley and south of the river. The climate here is warm and dry, and some of the vines are over 50 years old. After harvesting fermentation takes place in stainless steel, with a small portion (around 10%) ageing for 4 months in 2nd year French oak barrels, before the final blending and bottling.

Tasting Notes

Glorious California Cabernet Sauvignon, reminiscent of a red apple dipped in dark chocolate, with additional strawberry, blueberry and spice.

Food Matching

Superb with your favourite steak, red sauce pastas, or a juicy burger!

Vinification

The grapes are de-stemmed and crushed, undergoing a cold soak for 3 days. Gentle pumping over occurs during fermentation in stainless steel followed by malolactic fermentation. 50% of the wine spends 9 months in French oak while the other 50% is aged in American oak for 11 months before blending and bottling.

Tasting Notes

Very ripe black fruits and soft spices with a discreet oak note in the background.

Food Matching

Roast beef, lamb. Cheddar, Camembert. Pepperoni pizza or amatriciana pasta. Duck breast and roasted vegetables.

Vinification

Grapes are sorted after picking, alcoholic fermentation, and maceration (3 to 4 weeks in total) in temperature-controlled stainless vats, 12 to 18 months ageing in French oak barrels (30 % new oak barrels).

Tasting Notes

Bright aromas of wild blackberry and spice. The palate has ripe bramble fruit, supple tannins and juicy acidity.

Food Matching

Perfect with a hearty bean and lentil casserole, with or without sausages.

Vinification

The local grapes - Touriga Nacional, Touriga Francesa and Tinta Roriz - grow in fine soils with some schist in vineyards near Cambres, in the western part of the Douro valley and south of the river. The climate here is warm and dry, and some of the vines are over 50 years old. After harvesting fermentation takes place in stainless steel, with a small portion (around 10%) ageing for 4 months in 2nd year French oak barrels, before the final blending and bottling.

Tasting Notes

Glorious California Cabernet Sauvignon, reminiscent of a red apple dipped in dark chocolate, with additional strawberry, blueberry and spice.

Food Matching

Superb with your favourite steak, red sauce pastas, or a juicy burger!

Vinification

The grapes are de-stemmed and crushed, undergoing a cold soak for 3 days. Gentle pumping over occurs during fermentation in stainless steel followed by malolactic fermentation. 50% of the wine spends 9 months in French oak while the other 50% is aged in American oak for 11 months before blending and bottling.

Tasting Notes

Very ripe black fruits and soft spices with a discreet oak note in the background.

Food Matching

Roast beef, lamb. Cheddar, Camembert. Pepperoni pizza or amatriciana pasta. Duck breast and roasted vegetables.

Vinification

Grapes are sorted after picking, alcoholic fermentation, and maceration (3 to 4 weeks in total) in temperature-controlled stainless vats, 12 to 18 months ageing in French oak barrels (30 % new oak barrels).

Tasting Notes

Amplified aromas of squeezed black cherries, with just a touch of prune juice. It is vibrant, sumptuous, honest, and delicious, with a wealth of fruit character and hints of cured meat and rusty nails underneath. There is fresh acidity to balance all the concentration and ripeness, bringing about a well-proportioned whole.

Food Matching

Vinification

Hand-harvested into small crates with a first selection as the bunches are cut, and then a second sorting of grapes at the cellar door. The fermentation is kept between 20-23°C to maximise the fruit expression and the wine is macerated for 4 weeks with both pumping over and pigeages. 60% of the wine is matured in newand one wine oak barrel during 6 months.

Tasting Notes

Complex aromas of dark berry fruit, tobacco and black pepper, joined by a smoky minerality and cedar notes coming from the well integrated use of oak. Enjoyable while young, it has sufficient structure to develop greater complexity over the next 15-20 years.

Food Matching

Superb with red meats such as lamb or beef, pasta dishes and some Indian meals that are not too hot and spicy. Also a perfect partner with cheese.

Vinification

The grapes were destemmed and lightly crushed. A pre-fermentation maceration of 4 days was carried out at below 10°C. Spontaneous fermentation with ambient yeasts at a moderate temperature (25-27°C). After 12 days, the alcoholic fermentation was completed and the wine underwent an extra 7 days of maceration. Malolactic fermentation was carried out in tank before racking the wine to 5,000-litre Austrian (Stockinger) foudres for ageing.

Tasting Notes

Aromas of clean blackberry fruit accompanied by mocha and spice. The palate displays sweet fruit characters dominated by blackberry and plum, complimented by cinnamon, clove, and nutmeg characters. The wine is full-bodied with natural tannin and oak maturation adding texture and complexity to the wine.

Food Matching

Roast lamb and game dishes.

Vinification

Traditional method, beginning with a pre-fermentative cold maceration. Fermentation is induced at 25ºC with native yeast. A maceration is carried out for 2 weeks, seeking a selective extraction of tannins in truncated cone-shaped deposits of 20,000L. Malolactic fermentation takes place in 2nd use French oak barrels.

Tasting Notes

Amplified aromas of squeezed black cherries, with just a touch of prune juice. It is vibrant, sumptuous, honest, and delicious, with a wealth of fruit character and hints of cured meat and rusty nails underneath. There is fresh acidity to balance all the concentration and ripeness, bringing about a well-proportioned whole.

Food Matching

Vinification

Hand-harvested into small crates with a first selection as the bunches are cut, and then a second sorting of grapes at the cellar door. The fermentation is kept between 20-23°C to maximise the fruit expression and the wine is macerated for 4 weeks with both pumping over and pigeages. 60% of the wine is matured in newand one wine oak barrel during 6 months.

Tasting Notes

Complex aromas of dark berry fruit, tobacco and black pepper, joined by a smoky minerality and cedar notes coming from the well integrated use of oak. Enjoyable while young, it has sufficient structure to develop greater complexity over the next 15-20 years.

Food Matching

Superb with red meats such as lamb or beef, pasta dishes and some Indian meals that are not too hot and spicy. Also a perfect partner with cheese.

Vinification

The grapes were destemmed and lightly crushed. A pre-fermentation maceration of 4 days was carried out at below 10°C. Spontaneous fermentation with ambient yeasts at a moderate temperature (25-27°C). After 12 days, the alcoholic fermentation was completed and the wine underwent an extra 7 days of maceration. Malolactic fermentation was carried out in tank before racking the wine to 5,000-litre Austrian (Stockinger) foudres for ageing.

Tasting Notes

Aromas of clean blackberry fruit accompanied by mocha and spice. The palate displays sweet fruit characters dominated by blackberry and plum, complimented by cinnamon, clove, and nutmeg characters. The wine is full-bodied with natural tannin and oak maturation adding texture and complexity to the wine.

Food Matching

Roast lamb and game dishes.

Vinification

Traditional method, beginning with a pre-fermentative cold maceration. Fermentation is induced at 25ºC with native yeast. A maceration is carried out for 2 weeks, seeking a selective extraction of tannins in truncated cone-shaped deposits of 20,000L. Malolactic fermentation takes place in 2nd use French oak barrels.

Tasting Notes

Amplified aromas of squeezed black cherries, with just a touch of prune juice. It is vibrant, sumptuous, honest, and delicious, with a wealth of fruit character and hints of cured meat and rusty nails underneath. There is fresh acidity to balance all the concentration and ripeness, bringing about a well-proportioned whole.

Food Matching

Vinification

Hand-harvested into small crates with a first selection as the bunches are cut, and then a second sorting of grapes at the cellar door. The fermentation is kept between 20-23°C to maximise the fruit expression and the wine is macerated for 4 weeks with both pumping over and pigeages. 60% of the wine is matured in newand one wine oak barrel during 6 months.

Tasting Notes

Complex aromas of dark berry fruit, tobacco and black pepper, joined by a smoky minerality and cedar notes coming from the well integrated use of oak. Enjoyable while young, it has sufficient structure to develop greater complexity over the next 15-20 years.

Food Matching

Superb with red meats such as lamb or beef, pasta dishes and some Indian meals that are not too hot and spicy. Also a perfect partner with cheese.

Vinification

The grapes were destemmed and lightly crushed. A pre-fermentation maceration of 4 days was carried out at below 10°C. Spontaneous fermentation with ambient yeasts at a moderate temperature (25-27°C). After 12 days, the alcoholic fermentation was completed and the wine underwent an extra 7 days of maceration. Malolactic fermentation was carried out in tank before racking the wine to 5,000-litre Austrian (Stockinger) foudres for ageing.

Tasting Notes

Aromas of clean blackberry fruit accompanied by mocha and spice. The palate displays sweet fruit characters dominated by blackberry and plum, complimented by cinnamon, clove, and nutmeg characters. The wine is full-bodied with natural tannin and oak maturation adding texture and complexity to the wine.

Food Matching

Roast lamb and game dishes.

Vinification

Traditional method, beginning with a pre-fermentative cold maceration. Fermentation is induced at 25ºC with native yeast. A maceration is carried out for 2 weeks, seeking a selective extraction of tannins in truncated cone-shaped deposits of 20,000L. Malolactic fermentation takes place in 2nd use French oak barrels.