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Goru is made from Monastrell, Syrah and Petit Verdot and is hand harvested at the optimum ripening time. Each grape variety was fermented and macerated with their skins separately during 15/20 days at a controlled temperature no higher than 28C. The wine is aged 4 months in American oak barrels. Goru has a deep-red colour with purple edges, on the nose the wine has intense aromas of red and ripe fruit, accompanied with a hint of toasted and pleasant creaminess. On the palate it is fruity and flavourful in the mouth, gliceric, meaty and toasted with soft and ripe tannins. Reminiscent of vanilla and cinnamon. Goru pairs very well with pork, veal, fish, cured and semi-cured cheese, stews, sirloin and salads.