TEMPRANILLO

Cherry red, with a good layer and bright tones. Its intense nose stands out, with aromas of red fruits perfectly combined with toasted and vanilla aromas. Fresh and fruity on the palate with soft tannins. End with very spicy aromas.

Elaboration

Night harvest. Cold maceration for 48 hours. Fermentation at controlled temperature. Very gentle and constant handling of the skins during fermentation to control the extraction of tannins. After malolactic fermentation, aging in 225 liter American oak barrels for 6 months. Very smooth filtering.

Hectares planted: 100 Has.

Night harvest: yes.

Average production: 6500 Kg/Ha.