Produced with a selection of the best Cencibel grapes. After fermentation, it is aged in American oak barrels, in deep cellars, in order to fully develop its extraordinary character. Cherry-red colour, with brick-red tones.

Within the overall excellent oak matured qualities, it has a warm, intense aroma with fruit notes.

Full, rounded palate, followed by the balance between the characteristics of the variety and those acquired in the course of oak-barrel-ageing. Good with roasts, red meats in general, game and semi-matured cheeses. Should be served in glasses which allow its qualities to be appreciated, and at a temperature of approximately 18ºC

On his popular work ‘The New Spain’ John Radford comments ...”Ayuso best wines: any wines in the Estola range, all of which are made from 100% Cencibel. They are excellent, powerful, ripe, full-bodied wines”

John Radford has been writing about wines professionaly since 1977, after an earlir career in the wine trade.

He has special interest in the wines of Spain and Portugal and contributed chapters on Iberia to the ‘Larousse Encyclopedia of Wine’ and ‘Hugh Johnson’s Wine Companion’

His book, ‘The New Spain’ won the Glenfiddich, Lanson and Versailles Cookbook Fair’ prizes in 1999.

He co-wrote the ‘Mitchell Beazly Pocket Guide to Fortified and Sweet Wines’ and also writes for ‘Decanter’, ‘Wine’ and other special magazines in the UK, where he lives.

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