Museum Reserva

After manual picking into crates and sorting on the selection table, grapes were de-stalked and transferred to the 15,000 kg stainless steel vats. It was fermented at 25ºC. Temperature control, analysis, pumping over and tasting on a daily basis, the moment to de-vat the wine was decided, which took place after 21 days in order to achieve the maximum extraction of flavour and colour, preparing the wine like this for its long, nurtured ageing process (crianza).

Aged for 14 months in French barrels, with optimum temperature and moisture conditions and the highest hygiene standards, kept silent and vibration free, giving the wine outstanding complexity, roundness and balance. After bottling, the wine was left to age further in our bottle cellars for another 12 months under controlled temperature and humidity conditions until the moment it was labelled.

Deep cherry colour. When the glass is tilted, it has a rim with hints of purple. The nose is reminiscent of red fruits, redcurrants and cranberries. Very Atlantic in character. When the glass is moved, there are hints of salty liquorice, ginger, sap, a spicy background... along with hints of minerals and toasting. A powerful aroma with nerve that creates multiple sensations, making it very tasty and agreeable. The aftertaste is very long, with hints of toasted hazelnut blending with minerals and exotic wood nuances at the back of the mouth.

Goes well with game, red meat and veal.