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Viticulture: Traditional vines planted over 80 years ago in El Farroillo and two-tier cordon trellis vines planted 25 years ago in Tamaide.
Production: The grape is transported to the winery in 15 kg crates. It is destemmed, pressed and introduced in 2500 and 5000 l vats for alcohol fermentation at a temperature of between 22 and 25 ºC. After 5-7 days, once fermentation is complete, it is removed from the vats and after decanting is passed to new 500 l French and American oak casks for malolactic fermentation until the end of April. The wine was bottled in June 2021
Tasting note: A vivid wine with aromas of myrtle, spices, liquorice and a hint of black pepper. Its juicy tannins and incipient minerality are capable of lifting the spirits. Zesty and vibrant to share with friends. It will age well in bottles for at least 6 years.