Potent and dense, reflective of the sun-baked and wild Castilla y Leon region. The Tempranillo here is planted on sandy soils in Zamora's El Pego and Villanueva de Campean, fermented in stainless and aged in French oak for 6 months. Smoked blue and black fruit, thorns, black liquorice, dark florals, cola and sap are drawn by sticky, thick tannins to a hot, shorter finish. There's a lot stuffed into this rustic wine, requiring richer grilled meats to match.
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