THE HARVEST

We strive to achieve healthy, low-yielding vines and grapes with a great aromatic and colorimetric concentration. Old vineyards of an average age of 50 years located in the area of Samaniego and in the foothills of Sierra Cantabria. Sustainable manual agriculture in harmony with nature is practiced. The harvesting is carried out on dry sunny days, with grapes ripening to their optimum level to maintain healthiness and contribute to high quality grapes.

VINIFICATION

90% Temprenillo and 10% others. The grapes are hand-selected using vibration and sorting tables. The stalks are removed from the grapes without squeezing them. Controlled, long macerations at low temperatures in stainless steel tanks with the cap submerged. The cap is kept moist using the delestage method of gravity in order to achieve the best extraction of the polyphenols. The pressing is carried out using a vertical pneumatic press and the malolactic fermentation then takes place. Cold-hot temperature variations are used at specific times to help the malolactic fermentation process and the stabilisation of the wine.

THE AGEING

The wine is aged for 12 months in barrels of new French and American oak, then clarified and bottled without filtration.

TASTING NOTES

Colour: A deep cherry-red wine with a medium-high depth.
Nose: Aromas of black fruit and fruit compote, spices, baked goods and dairy products.
Palate: A long retro nasal sensation, that lasts on the palate. Elegant and silky.
Food matches: This wine pairs well with white meats such as chicken and turkey, stews, vegetable dishes, rice, tapas and semi-cured cheeses.

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