Hand picked with grape bunches selected individually when they reach the winery. A cold maceration is carried our prior to fermentation followed by a natural fermentation using indigenous yeasts unique to the region of Toro and which characterise its wines. Temperature is strictly controlled throughout the fermentation which lasts 15 days and is followed by a maceration of the grapes skins immersed in the must achieving in this way excepcional aromas colour and tannic potential. A wine with great structure and body yet silky. Deep purple almost black in colour. Concentrated and very aromatic with clear notes of coffee toasted oak and ripe fruit. Well rounded elegant and juicy on the palate. Very well balanced. _A perfect accompaniment to oxtail sirloin steak and stews. Also goes well with sophisticated dishes with strongly flavoured sauces game cured cheeses and even chocolate puddings or red fruit deserts._