Rodríguez & Sanzo - Whisky Barrel
The whisky has significantly reduced the
tannins of the barrel without closing the pores
of the barrel. The wine can benefit from
improved micro-oxygenation - with reduced
tannins and subtle vanilla notes.
The wine gets a round & creamy texture on the palate
Minimal residual flavors of the whiskey, from the pores of the wood increase the complexity and complexity of the wine.
over 60 years old vines. The vineyard is located in San Román de Hornija at an altitude of 720 m. The soils are sandy with large stones. Clay and deep subsoils.
Grapes are harvested into cases and selected by hand in the winery. They are protected with dry ice bevor being transferred to wooden barrels, where fermentation takes place. Once in the barrel, the wine performs malolactic fermentation. Once finished, the wine ages for 18 months in whiskey barrels. Finally, it rests for 12 months in the bottle.