A blend of 90% Tinto Fino (Tempranillo) and 10% Cabernet Sauvignon matures in French oak for 12 months and offers depth and complexity. Resonating with red and black fruit character, it offers hints of spice, vanilla and liquorice that segue into a smooth, rounded texture that brings a fresh acidity to the palate. So many factors influence wine, and in this case it could be the use of an 'integrated' viticulture', or the use of natural treatments, instead of artificial chemicals.
What food would complement this wine? This blog has some ideas.
Should you be drinking organic wine? Check out this article.