Marqués de Cáceres Red wine
Vinification: Squeeze and stemmed clusters. Alcoholic fermentation at controlled temperature that starts at 10 ° C to 28 ° C. Maceration with the skins extended up to 30 days, in order to extract more color, aromas and tannic structure. Malolactic fermentation in new barrels of French oak cleft or tank of stainless steel, according to wine games. Once the malolactic fermentation, all wines go to barrels with racking every 6 months.
Aged 24 to 26 months, depending on the origin of the vineyard and headings of barrels. It's barrels of new French oak and second wine. minimum 4 years in bottle before the release date.
Ribbed high reflex Ruby layer tile. The bouquet enhances its perfume of black fruits, cedar, spices, cocoa and melt them in a stunning complexity. The mouth like exquisitely velvety, intense flavors that are expressed with volume and beautiful structure
meats in sauce or ragut, lamb grilled or stewed with spices, fermented or blue, cured cheeses, Filet Mignon with foie gras