Montecillo Red wine

Each varietal is harvested and made separately. Encubated at low temperature to perform pre-fermentation maceration, bleeding from the tank before starting the alcoholic fermentation at 26ºC and once finished, postfermentative maceration, thus completing 18 days of contact with the skins. Mazuelo and Garnacha ferment separately in small tanks and maceration for 20 days with the skins. All three varieties make malolactic in underground cement deposits. Then they spend 24 months in aging in artisanal French and American oak barrels (65% – 30%) with special medium roasting to achieve a greater contribution of sweetness in a cold vintage. \" Once assembled and bottled, it remains in the bottle for at least 24 months to achieve greater complexity.

COLOR: Vibrant cherry red with a striking cleanliness.

AROMA AND TASTE: On the nose it is intense, harmonious, frank and noble. Notes of cinnamon, mahogany essences and candied red fruits are interspersed with a background of scrubland. Elegant and lively mouth. Balanced acidity, with an enveloping and ripe tannin that makes it very pleasant. Memories of red fruits in the aftertaste enhanced with notes of toffee caramel. Long and very lively.

Perfect accompaniment to meat dishes, sausages, cured cheeses and stews.