After passing through the selection table, alcoholic fermentation took place for 15 days. Later, the wine was transferred to another tank for the development of malolactic fermentation. During the first year it was racked every three months as a prior step to aging, where it remained for 36 months in American oak barrels between 5 and 10 years old. Once the process was completed, it was bottled and placed horizontally in cages of 500 bottles, remaining for a minimum of two years. Tasting Notes: Garnet red color. Fine and Elegant aromas of tobacco, dates, and spices. In the mouth, it is full-flavored and fresh with firm and rounded tannins with a long aftertaste. On the palate arise the chocolate and vanilla. Food Pairing: Perfect accompanying any meat, stew, and cured Cheese. Tª serving 18ºC. A special occasion wine. Excellent with fall and winter stews, sautéed mushrooms, duck confit, chestnut soup, and roasted squab or pheasant. This is a wine to linger over and return to over the course of a meal, offering the patient drinker something different with each visit to the glass.