Campesino Red wine

Harvest: Harvested manually in sickles and manual selection table before and after Destemming.

Vinification: Prefermentativa cold, for 4 - 5 days at 6 ° C, in vats of 80 hL with floating hat, and alcoholic fermentation with crushed, descubes and traced performed regularly - at the end of fermentation, and as a result of the tastings, leaves MOS macerate wine lees for one week in order to extract a finely worked tannic structure - fermentation malolactic fermentation in French oak barrels of fine grain and stainless steel tank.

Ageing: 6 months in barrels 100% French oak.

High coating, ripe cherry. Ripe red fruit on the nose, elegant balsamic notes make the nose thin and long. In the mouth it has a friendly entrance, medium structure and ripe tannin. The aroma in the mouth again reminiscent of red fruits, licorice, and spice notes from the foster. Medium finish.

Iberian sausage-based snacks. Cured sheep's milk cheese. Red beef stew.