Winery: Deesa La Granja Alcohol: 14.5% vol Variety: Tempranillo 100% Average age 20 years Vinification: 24 months aged in American oak with 25% new barrel rate, bottled aged for 12 months. Bottled without filtering. Appearance: Ruby-edged garnet, clear, bright and vibrant tones Nose: Complex aromas with ripe red fruit and roasted aromas, caramel, anise, vanilla and licorice finish Palate: Begins with the sweetness of ripe fruit, followed by roasted notes like vanilla, coffee and cocoa, followed by a sweet aftertaste. A full body with a solid weight and layered construction of depth and thickness.　　Serving temperature: 14–16ºC How to drink: It's time to drink, and you can enjoy it right now. Due to the abundant extract, there is a possibility of lees, so it is recommended to decanter the wine 30 minutes before serving. Pairing: It pairs well with red meat, such as veal tenderloin mustard red wine. It is also perfect for stewed pigeon meat with mushrooms and truffles, or feathered game dishes such as duck with blueberry sauce. Soil: formed by sedimentary sandstone, clay and limestone, giving rise to limestone soils on the surface. Loamy material alternates with coarse and fine sandstone. Climate/Harvest: 2016 was very hot and dry. Winter started cold, without rain. The spring was somewhat warm and dry, so the lack of water limited early budding. A particularly warm and dry May affected the various phenological stages of the vines, reaching a summer when the number and size of grape seedlings were limited. History of the winery: In the area known as Tierra del Vino ("Land of Wine") in Zamora, the Familia Fernández Rivera planted Tempranillo vines from Condado de Asa and renovated an ancient winery with an underground cellar more than three centuries old. Maturation: 24 months in American oak barrels.