Cuna de Reyes
Fermentation: 10 days in stainless steel deposits at a maximum temperature of 28°C.
Maceration: three first days at 14°C for a greater aroma extraction. Tire remaining period (up to 13 days) with its skins and daily over pumping.
Ageing: 10 months in new French oak barreis.
Colour: intense cherry colour Fine red rim.
Aroma: intense predominance of ochre and smoky shades of vanilla, coconut and even tobacco and chocolate.
Palate: tannic, powerful with a long and persistent aftertaste.
Ideal time for drinking: 6 years.
Food pairing: red meat, gama.
Best to be consumed between: 18-19°C