Tempranillo.    Red wine aged in wood. 14 months in French and American oak barrels.    Intense cherry red with hints of purple interspersed with brown hues.    Intense red and black fruits, fine woods and spices; aromas of roasting, mocha, clove, and fine vanilla. Mineral and balsamic notes. Powerful entry, well-dressed with firm structured tannins, flavor of fruit skin, hints of plum. Fine oak spices and toasts.     Dishes of red meat, roasted or peppered, sauced veal, cooked ham, peppered pâté, medium-aged cheeses. Meat stews with clove and cinnamon.    D.O. Cigales.     Spain.

   Tempranillo.    Aged for 22 months in new French oak barrels with frequent racking and topping, under optimal conditions of hygiene, temperature, and humidity.    High layer, cherry red color with purple rims.    Very Atlantic character. In a still glass, aromas of red fruit (currants, blueberries) stand out, which, with movement, give way to hints of salty licorice, ginger, sage, minerals, and roasted notes on a spicy background. The attack is powerful and lively, developing multiple sensations that make it very flavorful and harmonious. In the aftertaste, the wine shows great length, and it is in this phase where toasted hazelnut memories reappear, linking with mineral nuances and exotic woods in the retronasal passage.    The attack is powerful and lively, developing multiple sensations that make it very flavorful and harmonious. In the aftertaste, the wine shows great length, and it is in this phase where toasted hazelnut memories reappear, linking with