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Product attributes: Vegetarian, Vegan.

Country of origin: Spain. Package type: Bottle. Recycling information: Pack - Glass.

Other Information: Produced from vines planted over 25 years ago where the best bunches are chosen and picked. The wine is left in its natural lees for 6 months in order to give the wine a more round and full bodied feel.

Allergen Information: Contains Sulphites.

Brand: Finca Constancia. Brand details: The founder of Gonzalez Byass firmly believed in the principle of consistency in winemaking and his personal life. Named in homage to him, Finca Constancia was established in 2006, on a single estate property, chosen for its unique combination of soils and climatic conditions, ideally suited to growing the best quality fruit of both indigenous and international grape varieties.

Manufacturer: CALLE MANUEL MARIA GONZALEZ JEREZ DE LA FRONTERA 11403 Spain.

Grape variety: 15% Syrah, 20% Tempranillo, 18% Cabernet Sauvignon, 15% Cabernet Franc, 17% Graciano, 15% Petit Verdot.

Current vintage: 2021.

Regional information: Situated in the province of Toledo in Castilla la Mancha, not far from Madrid, Finca Constancia is protected by the two mountain ranges of Sierra de Gredos and Montes de Toledo. The undulating landscape offers a variety of soil types, perfect for growing different grape varieties which flourish in its long hot summers and cold winters.

Tasting notes: Finca Constancia Seleccion is made from grapes selected from Cabernet Sauvignon, Syrah, Cabernet Franc, Petit Verdot, Graciano and Tempranillo varieties. The wine is aged for six months in new French and American oak barrels. It has a deep picota cherry colour, this wine has abundant red and black fruit aromas as well as enticing spicy notes such as black pepper and vanilla.

Alcohol by volume: 14% ABV. Units: 10.5.

Producer: Gonzalez Byass SA. Winemaker: Beatriz Paniagua.

Vinification details: The grapes were harvested by hand with a strict selection process ensuring that only the best bunches were picked. After being de-stemmed the grapes were transferred to temperature controlled fermentation tanks using nothing other than the force of gravity. Malolactic fermentation took place afterwards in new French and American oak barrels in which the wine was subsequently left to rest for thirteen months, acquiring just the right touch of wood that characterises each component of the blend.