Description
The grapes are harvested manually. The grapes are then subjected to cold maceration for 6 hours, after which the raw must is separated out. Alcoholic fermentation is carried out in stainless steel vats at low temperature so that the flavours can develop their full potential lasting for around 22 days. Afterwards, the wine was kept with its lees to increase its volume in the mouth for 30 days, after which its was stabilised and subsequently bottled.
TASTING NOTES
Extremely brilliant and bright coppery colour. A very low layer. Intense and fruity in the nose, reminiscent of sweet gum, lychees and white flowers. The hints of sweet red berries are finely blended in with discrete mineral flavours. It has avery light first impression that surprises the drinker with its balanced silkiness. The appearance of hints of orange blossom or violet caramel appear immediately afterwards on the palate, conferring it an exquisite balance down the throat, inviting us to enjoy one glass after another.
TECHNICAL DETAILS
Grape Variety : Tempranillo
Pairing : Very interesting with appetisers, salads and oriental cuisine.
Serving Temperature : 7-8ºC (45-47ºF)
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