The whole process is carried out with a rigorous control of the fermentation and maceration temperature. An adequate balance between structure and balance is thus achieved.
Minimum 12 months in American oak barrels of 225 liters and 6 months in bottle at least.
Tempranillo grapes ferment in our Oyón winery in vats between 30 and 45 tons. equipped with the most advanced technology for the rigorous control of fermentation temperatures and maceration and color extraction. The objective is to achieve an adequate balance between structure and balance in the wines.
It presents in glass a clean bright cherry color, with garnet edge. The nose maintains the freshness of the fruit, appreciating vanilla and the most emblematic aromas of roasted oak. In the mouth it is silky and persistent, well-spiced flavors.
Versatile and easy to pair with meat, fish, cheese or Iberian.
Service temperature: 16-18ºC (60.8-64.4ºF).
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