Absis Día del Padre where he learned to make

where he learned to make whiskey

Made in the Parma area with milk from Friesian cows

with an intense and distinctive reddish hue that alludes to friendly and juicy tannins

With a flock of 900 black-faced latxa sheep

Notes of red fruits

Absis Día del Padre where he learned to makeAbsis 2011 Made to last over time, like the stones of the Romanesque churches from whose apse it takes its name. Perhaps the most masculine wine from Pars Balt , muscular, concentrated, powerful and generous, like a jet black bull. Data sheet Grape: 62% Tempranillo, 17% Cabernet Sauvignon, 11% Merlot and 10% Syrah. Alcoholic degree: 15% Vol. Serving temperature: between 16 and 18 C. Bottle: 75cl. Tasting note: Purple color with cherry trim, high layer