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It displays a nose of toasty baking spices, nutmeg, spring flowers, marzipan, and pit fruits. A bit richer and more complex on the palate than the "regular" cuvée, this vibrant effort could evolve for 1-2 years but is drinking well now.
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The Spanish enologist, Rafael Cañizares seeks to achieve the maximum expression of the Tempranillo grape grown in the environment.