Winery: Bodegas Félix Callejo.
Type of wood and time of passage: Aging in French oak barrels for 12 months.
Tasting note: It offers an intense cherry color, with a border of cardinal tones. The nose is very aromatic, primary, with notes of wild red and black fruit, rosemary, lilac, scrubland, oregano, cinnamon, confectionery notes. The palate is complex and structured, very integrated wood, very fruity, black plum and blueberries, fine smoked, mineral character with a persistent finish.
Optimum service temperature: 14° C.
A pairing: Revuelto de ajetes, setas y gambas.
Ingredients: 1 pot of cooked ajetes, 300 gr. of cooked peeled prawns, 300 gr. of mushrooms, 2 eggs, 2 cloves of garlic, extra virgin olive oil and salt.
- Clean the mushrooms with a clean and moist cloth, do not wash them so they do not absorb the water. Cut and reserve.
- Drain the ajetes well and reserve too.
- Put in a pan oil and add the chopped garlic. When they are golden add the mushrooms. Cook for a few minutes until the mushroom is tender and add the ajetes. Remove of the fire and season.
- Add the prawns and cook until is white-pink. Add the beaten eggs and simmer, stirring to mix everything with the egg.
An easy and exquisite dish!