60% Tempranillo, 25% Graciano & 15% Garnacha
Winemaking & Ageing
From our least productive ecological vines we select the best grapes of each variety. We use the most Avant guard technology, and controlled fermentation at suitable temperature takes place in order to preserve the fruity and aromatic qualities of the grapes. Maceration with the skins is longer in order to get more structure and complexity in these wines. Lengthy aging for 18 months in French oak barrels and later laying in our bottle hall for over 2 years, end up this process prior placing in the market.
VISUAL: Quite covered cherry red colour, with ruby sparkling, hardly any evolution. Clean and shine, plenty of tears.
NASAL: Very expressive and aromatic complexity, wild berries compote in nose, with musky notes and toasted background. Bitter cocoa ending.
TASTE: Fleshy and tasty in the mouth, red and black stone fruits, with a slightly bitter tannin which indicates freshness. Spicy dark chocolate ending with a lengthy aftertaste.
Navardia & Gastronomy
Traditional dishes, ideally containing a wine based sauce: Ox tail casserole, beef cheek in red wine sauce, casseroles with sweet vegetables as garnish (leeks, carrots, aubergines or peas) poultry with mixed vegetables. We suggest: “Wood pigeon in a vinaigrette”.
Ideal serving temperature 16 to 18ºC
Alcohol (% vol.): 13,5º
Note: due to its peculiar manufacturing conditions, certain settling may eventually occur. Decanting is recommended.