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Winemaking Process
This wine is produced using the traditional Carbonic Maceration method. The harvest is hand made and the whole grape bunches are introduced into the tanks without separating the fruit from the stems or stalks. Fermentation takes place at a controlled temperature of 32 degrees and is halted 5 days later to proceed to pressing. The outgoing fluid and the must in the tank are then fermented again a 22 degrees. One of the most importante secrets of this type of wine is the use of bunches with a perfect shape, size and colour, to bring full fruitiness and the highest embodiment of the blend of the Tempranillo grape and its stem.
Tasting Note
Ruby red colour, clean and bright. Intensely aromatic fragance in the nose. Pervading red fruit aromas (red currant, blackberry and strawberry) and liquorice, very typical of our tempranillo variety. A red jellybean scent is distinguished as a result of the carbonic maceration. In the mouth it is fresh and highly enjoyable. The finish is distinguished by its lingering and persistent aftertaste, with a distinct red fruit and liquorice flavour.
Pairing
Aperitifs, meats, cheese …