The Ovilos Red is derived from the Cabernet Sauvignon varietal, specifically from the estate’s first vineyard planted in the foothills of Mt Pangeon.
It is a wine with a long ageing process, produced from extended maceration of grapes and ageing in new French oak barrels for 16 months. It is then allowed to mature in bottles for 24 months.
It has a deep ruby-red colour with exquisite aromas of raspberry marmalade, red fruit and violet in harmony with cedar, smoke and milk chocolate for a skilful blend.
It has a full-bodied, rich flavour with impressive structure and an artful balance between its acidity and generous tannins.
With a long finish, it reaches its peak elegance after a few years.
It can be cellared for at least 15 years and is served at 16-18°C.
Food pairing rare rib-eye steak on the grill, select meats grilled rare or medium, lamb or goat on the spit, truffle dishes, dry-aged game, porcini and chestnut paté.