Spicy food

Tempranillo grapes selected from vineyards over 40 years old and with production not exceeding 3,500 kg per hectare planted. Having reached their optimum ripeness, they proceeded to the manual harvesting of the grapes in plastic boxes with 15 kg of grapes each box.

Temperature-controlled fermentation in stainless steel conical tanks of 17,000 kg capacity, enhancing quality and quantity withdrawals for 11 days. After the fermentation, pumpings were performed daily for 22 days with the skins. Malolactic fermentation done in stainless steel conical tanks. In January 2002 began the process of aging in French oak barrels from four different coopers.

SPAIN

The traditional regional red Garnacha grape is combined with the more recently planted Syrah to produce an intensely coloured red wine with red fruit aromas and a hint of truffles. A generous, mellow wine.

MENDOZA, ARGENTINA

This malbec presents an attractive and intense violet colour, with high intensity of black fruits, cherry and raspberries. ten months in french oak barrels provide a soft and round feeling in the mouth.

DARLING, SOUTH AFRICA

A wine of inky concerntration with unparalleled richness in the mouth. The prime expression of low-yielding, dryland bush vines.

Suitable for pairing with spicy modern cuisine, or even as an on-the-rocks aperitif in summer.

CHILE

The fresh vibrancy of the Sauvignon Blanc is complemented by the rich Semillon, giving outstanding fruit intensity in a soft easy drinking style.