A clear example of the fact that Monastrell can be enriched when fused with Petit Verdot. Very complex in nuances and with a character defined by the white spices and provided by its ageing in French oak. It can be drunk with a wide range of food that you wish to enjoy in company.
Purple-violet red colour (mid-high intensity). Red riped fruit, lactic, balsamic, light toasted and mineral notes in the nose. On the mouth appear a plenty fruity sensation, aromatic woods, cocoas and white spices. Middle and noble tanic estructure. It evokes freshness and fruity, leaving a very pleasant taste on the palate. Remarkable persistence.
Tasty white meats, red meats, pâté, charcuterie, mid-cured cheese, blue fish, “pisto”, stews, spicy pasta, etc.