VARIETIES Tempranillo, Mazuelo and Graciano. GEOLOGY AND SOIL Clay-Calcareous and alluvial. ELABORATION Fermentation always occurs naturally and spontaneously. The grapes will always ferment in wooden tanks without temperature control with indigenous yeasts. Maceration is variable, but can last up to 2 or 3 weeks. Aged for 18 months in new French oak barrels from the Allier department. Before bottling, a slight clarification is carried out with fresh egg white. TASTING On the nose, a high intensity of blackberry and strawberry stands out. Smoked notes stand out from its aging in top quality French oak wood, creating an unmatched harmony. In the mouth it is powerful, highlighting the same aromas as in the nose, with a good balance between alcohol and acidity and with soft and elegant tannins. The finish is very long in the mouth, leaving a feeling of fullness. PAIRING We can pair this wine with long-aged red meats, game or, failing that, enjoy it on its own. At the same time, we recommend pairing it with grilled white fish.