Delicate, complex, mineral and with a long finish reminiscent of bitter chocolate. A tribute to Félix Azpilicueta Martínez, whose roots trace back to 1881.
Tempranillo, Graciano and Mazuelo
Careful winemaking process.
This wine spends two years in oak barrels, and three years once bottled before its release to the market, thus creating a unique wine full of history.
Complex nose merging mineral aromas with subtle notes of tobacco, truffle, and cocoa.
Its long finish recalls bitter chocolate with nuts and red berries.
More than 800 hectares of Azpilicueta vineyards in Fuenmayor.
Plots with irregular topography and orientation result in diverse microclimates. Each vintage, the plots that will produce this wine are selected.
Delicious with any grilled, pan-seared, or roasted red meat, cured meats, cheeses, fish in flavorful sauces, stews, and legumes.
15-16 ºC
“What I enjoy most about making wines
is working with nature: being able to encapsulate a landscape in a bottle.”
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