Coto Hayas Tempranillo Cabernet Red wine

Grapes in vineyards over 25 years (Tempranillo) and 10 years (Cabernet Sauvignon). Preparation: Traditional method of two varieties separately. Fermenting at 28 ° C with temperature control. Takes place over three weeks maceration, once obtained the desired objectives is bleeding, pressing and subsequent Assembly of the varieties.

Ruby red color with violet hues. Clean and bright. Fruity aromas and spicy due to their stay in barrels. Soft, clean and structured. Long and broad aftertaste.