Tempranillo Cabernet Sauvignon

Type Blending and ﬁning Red Crianza Blending takes place after 6 months of initial ageing. The rest of the ageing The vineyards process takes place with the wine Cabernet Sauvignon vineyards on red assembled. Slightly fined, no cold loamy soils and Tempranillo vineyards on stabilisation, cellulose filtered. grey loams from sandstone. Vineyards facing in different directions in the Valley Temperature of Nekeas, combining to make for a Ideal serving temperature: between 16ºC complex wine. Slow, low-yielding vines to and 18ºC. produce grapes that ripen slowly but properly. Tasting notes 2009. Distinguished ruby colour with purple The varieties hues. Extremely intense, balanced red with 60% Cabernet Sauvignon tempting aromas and flavours of blackcu- 40% Tempranillo rrant, blackberry, liquorice and toast, all framed by well-integrated tannins. Rounded A few technical notes and surprisingly long, with a succulent The two varieties are produced separately. finish. Cold maceration for at least 5 days. Average total maceration: 25 days. Malolactic Best consumed fermentation in stainless-steel vat/barrel This wine combines great vitality with both (50:50). gravity and elegance during its first 3 years. After that, its calm and composure are Ageing there to be enjoyed. Between 12 and 14 months in French-oak barrels. Unfined, unfiltered wine aged in Gastronomic notes barrels with frequent racking. Kept in the Red and/or fatty meats, grilled or stewed. bottle cellar for at least one year. Well-seasoned pulses. Wonderful with products rich in gelatine (tripe Madrid-style, lamb’s and pig’s feet, pig’s ears, etc.).