Characteristics
The year 1935 was classified as a Vintage year, presenting harmonious wines, with great richness of primary aromas and tannins. This year, the spring was unusually cold, with some frosts, so flowering and fruiting were late and, despite the inconstant summer with some rain, the harvests took place under ideal conditions.

Enology
Alcoholic fermentation: Skin maceration in wine presses with interruption of fermentation through the addition of grape spirit.
Aging: Aged in wood (barrels, casks and vats) until bottling date.

Tasting notes
COLOUR: Greenish bronze black.
NART: Notes of an exceptionally perfumed aromatic intensity, concentrated and complex.
Mouth: Round, complex and persistent. Great elegance, with delicate notes of roasting and old wood, its finish is immensely deep.

Tasting Pairings
Ideal to accompany dried fruits, desserts based on egg candy and caramel. Serve at a temperature between 16 and 18ºC.

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