Reservas are rarely this youthful tasting. Cherry, plum and chocolate flavors have a smoky edge; while not shy on oak, it remains balanced, finishing with a kick of dried herbs.
The wine is fermented at a temperature of 28 - 30ºC for 20 to 30 days and is then aged for 14 to 16 months in French, American and Hungarian oak barrels. This process is completed with at least 22 months in the bottle.
Attractive ruby colour. Good intensity on the nose. Aromas of dark fruit, plums and blackberries with elegant toasted nuances coming through. Supple yet concentrated on the palate and with well-integrated tannin. Well balanced and a long finish.
Red and white meat, game, roast pork, lamb or beef, poultry, mushrooms, mature and blue cheeses.