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 prolonged up to 20 days. Malolactic fermentation in stainless steel tanks. Once the malolactic fermentation, all wines go to barrels with racking every 6 months.

Total stay in barrels: 12 months in French oak barrels cleft (60%) and American (40%). They are 25% new barrels, 25% two years barrels, 25% three years barrels and barrels of four years 25% maximum.

Tuned in bottle: 1 year minimum before the release date.

Brilliant dark Ruby color. The nose displays small hints of red fruits with hints of vanilla with a touch of pepper. The fruit ripens and bella, preserves its freshness in the mouth while tasty tannins provide complexity and body. Nice and juicy wine tasting, balanced structure provides a beautiful persistence of flavors pleasing to the palate. Seductive wine

perfect to accompany cooking Mediterranean, frying, grilled vegetables, vegetables, paellas, rice dishes, fish in sauce of tomato, ham and sausages, pates, meat roasted, stewed or grilled, soft or semi-cured cheeses