WINEMAKING
Harvesting is triggered based on ripeness checks, analysis of polyphenols in the grape skins and daily tasting of the grapes as harvest approaches. Picking healthy, ripe grapes is the most important step in achieving a high level of quality. The grapes are harvested by hand and taken to the winery in containers within the hour. The grapes are sorted and destemmed before being put into temperature controlled vats. Each grape variety is vinified separately. The maceration period is around 20 to 25 days. At the end of winter, the wines are transferred to new 225 litre barrels for a stay of between 12 and 16 months in the magnificent Hospitalet cellar. The fine lees are stirred periodically. The best barrels of each grape variety are selected and blended to make this cuvée.

TASTING NOTES
The colour is bright ruby The intense nose is dominated by aromas of spices and red fruits, such as strawberries. On the palate, the silky, fine tannins underline the fruity freshness of this wine. This full bodied, harmonious wine, with an elegant structure, can be drunk now and has a very promising future.

WINE AND FOOD PAIRING
Serve at 16ºC with lamb, small game or mature cheeses.