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The most famous farm in the Nekeas Valley is La Ermita, situated in the center of the valley, near the San Juan hermitage, where the soil is exceedingly poor, forcing the roots to sprout through the rocks. Santa Eulosia is the highest vineyard in Nekeas, positioned on a south-facing hillside where the grape has historically been grown. In both circumstances, the grape is subjected to high water stress, resulting in exceptionally petite and concentrated grapes.
The Nekeas Los Olivos is made with Cabernet Sauvignon and Merlot grapes, macerated for an average of 25 days. It’s aged for 15 to 18 months in French oak barrels.
It has a gorgeous cherry red hue, and an ABV of 14.5%. It exudes aromas of ripe fruit and raisins, syrup and honey, toasted caramel and eucalyptus, and wax and leather in the background. It has a round palate with fruit and oak flavors that are wonderfully integrated with a background of jam and toasted bread. The finish is velvety, round, and lengthy.
The Nekeas Los Olivos Reserva Merlot-Cabernet is perfect to pair with cured cheeses for starters. It goes great with meats like lamb and veal, as well as meat-based pastas like Bolognese.
Store your unopened bottle in a cool, dry, and dark place safe from constant vibration. Keep your bottle horizontal in a wine rack or cellar to retain the moistness of the cork. The ideal temperature for storage is between 7 to 15°C. Once opened, a bottle will be good for 3 to 5 days standing upright in the refrigerator.