Oro en Selections Mondiales de Canada 2018-Oro en Cinve 2019-Oro en Mundial de Bruselas 2019-Plata en Bacchus 2020
VINIFICATION: We select the finest grapes from our parcels of Tempranillo, Syrah and Merlot and harvest them at optimal ripeness at night-time taking advantage of the cool temperatures and thereby avoiding any oxidation of the fruit between the time it is picked and its arrival at the cellars. We have special harvesting bins that convey the grapes from the vines directly to the winery. The grapes are brought in throughout the night and are de-stemmed and crushed. We use liquid carbon dioxide at a temperature of minus 30?C to chill the must to 10?C in order to avoid any oxidation. The must then undergoes a pre-fermentation cold soak at 12?C for 3 days with frequent pump-overs and, once the fermentation has started, we let the temperature rise to 28?C for a period of 10 days in order to extract colour and transform all the remaining sugar into alcohol. We use our own yeast selection. The wines are micro-oxygenated to stabilise colour, and the malolactic fermentation is carried out in vat using our own selection of lactic bacteria cultures. Each grape variety is vinified separately and blended before bottling, after the wines have aged at least 9 months in American oak barrels.
Colour: Deep red with some slight brick-red tones.
Note: Intensely aromatic with well-integrated fruit and oak together with notes of ripe red berry fruit against a backdrop of vanilla and toast.
Palate: Full with volume; ripe, suave tannins and layers of fruit and very well integrated new oak. Very long aftertaste with balanced acidity.
SERVING TEMPERATURE: 18-20?C.
FOOD PAIRING: A perfect match for meat-based rice dishes, red meats and cured cheeses.
FORMATS: 25cl, 50 cl y 75 cl.