Sierra Cantabria Red wine

Preparation Destemming traditional (100%). Alcoholic fermentation for 8 days with selected yeasts (Saccharomyces cerevisae) and control of temperature between 28 and 30 ° C. post-fermentation maceration with the skins for 21 days. Energetic traced twice a day until you finish the fermentation. During maceration, the frequency of overpumping is diminished as advances the process, to avoid the extraction of vegetables and bitter character.

Malolactic fermentation in barrel. Ageing: In barrels of American and French oak 225 l. 18 months. Age of the barrels: 40% new, 60% Max of 3 wines. Racking every 4 months.

Color: Red rubi-teja bright and good coat.

Scent: intense, warm and complex nose, with elegant bouquet of breeding and range of feelings well structured to perceiving the notes of fresh and ripe fruit combined with touches of spice, vanilla and toasted

in mouth: velvety bouquet full, developing strength and complex notes of ripe red fruits. Good structure and balance tannic, providing a powerful and elegant structure. In the aftertaste are appreciated strongly roasted notes, vanilla and light balsamic touches protruding sensations of red fruits. Long and persistent finish.

Dishes recommended: all those that dominate strong feelings, red meats, roasts, stews and all kinds of hunting, well cured, blue cheese and foie gras.