Rodríguez & Sanzo Whisba 18 Meses Red wine

The grapes are collected in boxes and selected in the cellar by selection table. It is cooled with dry ice before passing to the wooden vats where it ferments and remains with the skins for a period of 25-30 days.

Already in barrels, the wine undergoes malolactic fermentation. Once completed, it is aged for 18 months in whiskey barrels. Finally, it rests for 12 months in the bottle before leaving the cellar.

Shades of ripe black fruit, spices, chocolate, toasted shades.

Structured in the mouth but very fat and sweet tannins.

Red meat, game stews, old and very cured cheeses.