Tempranillo and Cabernet Sauvignon
Due to its low sugar content, Tempranillo is mostly used in blends. This grape variety gives wines rich in tannins with a good ageing potential. Combined with Cabernet Sauvignon it offers a cherry-red colour, a warm, intense nose with fruity notes. The palate is full and round with a perfect balance between ageing in oak barrels and varietal nuances.
Tempranillo is the most widespread grape variety in Rioja Alta (northern Spain) and Rioja Alavesa; regions where it occupies half the vine-growing area. It is also present in Portugal, under a different name: “tinta roriz”. The terminology of the word “tempranillo” comes from “temprano” meaning early in Italian. Cabernet Sauvignon, on the other hand, has its origin in Bordeaux, and is one of the most cultivated varieties in the world.
This product is traditionally vinified and then aged in American oak barrels for 24 months, which gives it good ageing potential and a woody taste that goes beautifully with the original flavours of the grape varieties.
Excellent with red meat, game, soups, pasta dishes with rich sauces, Tuscan ham, young or mature cheeses, and also summer barbecues.