The clusters are destemmed and gently crushed. The grapes were fermented separately in stainless steel tanks, with temperature control. The vatting lasts between 8 and 12 days, during which the continuous work of pumping over and punching down, to favor contact with the must with the skins and cause a slow and natural extraction of aromas and
polyphenols. After fermentation, the solid parts of the grape are pressed through a soft and slow process that favors the extraction of the color and ripe tannins that resided in the skin. Bottled in January 2018.
polyphenols. After fermentation, the solid parts of the grape are pressed through a soft and slow process that favors the extraction of the color and ripe tannins that resided in the skin. Bottled in January 2018.
Garnet in color with a traditional sour cherry and subtle toast scent. It’s smooth and plumy with spicy ripe red fruit tannins nicely braced by tangy mineral and spice qualities. The minerality lasts hinting at complexities to come with bottle age. The finish repeats the ripe red fruit notes and hangs on tenaciously.
-
Wine Type
- Red
-
Wine Style
Old World -
Bottle Size
750 ml -
Closure
Natural cork -
Serving Temperature
- Room Temperature
-
Aeration
30 - 60 mins -
Grape variety
- Tempranillo
- Mazuelo
- Graciano
Sweetness
Dry
Sweet
Dry
Acidity
Low
High
Medium
Tannin
Low
High
Low
Body
Light
Full
Full
Alcohol level
Low
High
Medium
Aroma
- Liquorice
- Red Fruit
- Sweet Spice
Cuisine
- Japanese - Teppanyaki
- American
- Spanish
- Western
Food pairings
- Steak
- Tapas
People also buy