WINEMAKING METHODS
The musts of each variety were fermented separately
at 26 C in stainless steel tanks. Once malolactic
fermentation had taken place, the wine remained in
barrels for a period of nine months; the Cabernet
Sauvignon in French oak and the Tempranillo in
American oak. The wine was then moved to stainless
steel tanks to be stored before bottling.

TASTING NOTES
Deep cherry red colour. Intense and complex nose
with rich, smoky and spicy aromas emerging from a
background of ripe red fruit. Well-structured
tannins contribute to a mouth-filling meatiness on
the palate and an extraordinarily long finish reveals
delicate toasted nuances that linger.

WINEMAKERS IMPRESSIONS
This wine can be referred to as the most
characteristic Spanish wine amongst ENATEs
portfolio, given that its composition is based on
Tempranillo, Spains most well-known grape. The
Cabernet Sauvignon makes an important contribution
to the wines structure and the overall effect is hugely
flattering. The many alluring shades presented
highlight the wines skillful ability to combine power
and delicacy.