Criomaceration prior to alcoholic fermentation for not less than 5 days. The fermentation is carried out with native yeasts. After the fermentation of at least 21 days, and after the malolactic fermentation it passes into oak barrels 20% French 30% Spanish and 50% Hungarian-Romanian. Aging of 24 months in barrel and 18 months in bottle.Read more ?
Single vineyard in the heart of Ribera del Duero at 900 m altitude. Robust vineyard located in a paramo. 60 year-old vineyard with calcareus clay soils.
Intense red color with violet hues. Elegant, noble tannins. Very balanced due to bottle time. Tasty in the mouth, very integrated flavours and good texture. Persistent and refined retro taste.
- Analytics - Approximate values
Alcoholic grade 14,5
Acidity 4,9 g/l
Sugars 1 g/l
Ideal with roast lamb and roast meats in general