Description
Winemaking
Night harvest at temperatures < 15ºC, just as we do for our white wines from Rueda. Pre-fermentation maceration to extract fruity aromas.
Controlled fermentation at 26ºC with indigenous yeasts and minimal pump-overs. Two days of post-fermentation maceration. The wine is drawn off without pressing, followed by malolactic fermentation.
Aged in French oak barrels (45%) and American oak (55%) for 5 months. Refined in tank for a further two months and bottled. The barrels used are new (33%), one-year-old, and two-year-old.
Tasting notes
Color: Very intense Morello cherry, with bluish hues and bright
Nose: Intense aromas of fruit (blackberry, blueberry) integrated with a slight hint of oak and caramel. Mineral notes and touches of India ink
Palate: Good volume and persistence. Fresh, well-integrated acidity. Reminders of fruit and oak, with very rounded tannins and great balance. Mineral and ink-like finish
Type of wine
Red Oak-Aged, 5 months in French and American oak barrels
Variety
100% Tempranillo
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