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| Red Wine: |
AUTOR |
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| Grape Varieties: |
50% Monastrell, 25% Tempranillo, 25% Cabernet Sauvignon. |
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| Winemaking: |
Fermentationn temperature was kept between 28/30º bcc.
Maceration: Between 20/30 days depending on the variety.
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| Ageing: |
12 months in French and American oak barrels (20% new oak used).
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Tasting notes: |
Colour:
Garnet-purple, violet rim.
Aroma: Mature fruits, blackberry, plum, hints of vainilla, roasted coffee balsamic.
Palate: Ample, mineral notes, mature tannins, sweetness, round and polished, long finish. |
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| Food Pairing: |
Steak with mushrooms, hare, partridge, leg of kid, lamb smoked meats, stews and rice with meat, fish like hake salmon, cod and tuna, smoked meats, eggplant with parmesan cheese, blue cheeses and cured cheeses |
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| Serving Temperature: |
18ºC/20ºC |
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| Alcohol: |
14,50% |
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