Los Cardos Red Blend 2022

Intense red color with some ruby hues. Very expressive in the nose, with highlighting red fruit aromas and spicy notes. In the mouth, a fresh and complex wine. The clay loam soil of Ugarteche helps to generate its smooth-textured tannins. A good balance is achieved with what each variety contributes to the blend.

The grapes are harvested from mid to late March. In the winery, they are rst destemmed and softly crushed. Then, the must is cooled and traditional fermentation starts.

Post-fermentation maceration lasts between 10 and 15 days and, after that, the malolactic fermentation of each separate variety is carried out. The blend is done once this last fermentation is completed, to normally move on to the ageing stage.

Beef empanada, lentils stew, Mexican fajitas, beef ravioli, corn pie, potatoes pie or any pie with beef, Peruvian “lomo saltado” (sautéed tenderloin), desserts with blueberry. Great wildcard when there are different kinds of food on the same table.