Vinification: 50% carbonic maceration of long extraction (21 days). 50% Destemming, traditional development. 25 days of maceration with the skins. Daily, traced to the much more energetic beginning and decreasing the frequency in the last few days. Fermentation with selected yeasts and controlled temperature (26 ° C. carbonic maceration and 30ºc traditional elaboration). Malolactic fermentation in barrel. Ageing: Barrel: 18 months in new barrels of 225 l. Since November 2002. Type of oak: 50% French oak, 50% American oak.
Beautiful dark Cherry color, trim Garnet and purple reflections. Bright, with robust and abundant tear stained. Highlights a powerful red ripe fruit home interspersed with floral aromas (violet) and lactic (gummy bear of Strawberry and cream). Little by little are the spicy aromas of passing through Oak, roasted, smoked and pleasant. It has an entry in dense, meaty and tasty, mouth full of fruit and toasted marked course. Powerful acidity which promises you a long life. Direct and sharp tannins. Very long and very persistent finish. A great wine with an excellent calidad-placer - price.
Hunting and feather, red white and gelatinous meat, roasts and stews. Rack of Lamb with potato gratin. Leg of pork. Mature cheeses.
96 points Peñín.
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