Montecillo Edición Limitada Red wine
First fermentation at a controlled temperature 26ºC of each varietal separately.
Maceration (skin contact) for 20 days.
Second natural fermentation in underground tanks.
Aging (oxidative) in new French oak and mixed wood barrels (interspersed staves) for 22 months. Assembly of the two varieties and aging for 6 months as a single wine.
Aging (reductive) in bottle for a minimum of 18 months under cover of light.
COLOR: Clean and bright. Medium-high layer Cherry red color, with shades still bluish.
AROMA AND TASTE: Its intense aromatic load condenses the depth of the black fruit with balsamic and mineral notes and caramel and pastry memories. Sweet tannins, powerful and fresh at the same time, a unique balance appears between the compiled fruit and the fine spices typical of the oak barrel. Broad aftertaste and an evocation of gastronomic pleasure.
Ideal to accompany red meat and game dishes. Being a wine with a certain potency, it also combines perfectly with very cured sausages.