Sonsierra Red wine

Elaboration: Prefermentative maceration for 24 hours. Alcoholic fermentation with periodic leavening in stainless steel tanks for 8 days at a controlled temperature of 24ºC to preserve and extract the fruity aromas to the maximum. Post-fermentative maceration for 24-48 hours. Malolactic fermentation in concrete deposits.

Aging: 12 months in Bordeaux barrels of American oak (80%) and French oak (20%). Minimum of 24 months of rest in the bottle until it is refined.

Suggestive garnet red with ruby trim. On the nose it displays aromas of ripe black fruit and licorice, perfectly balanced with the toasted, spicy and balsamic notes that come from its stay in the barrel and give it great complexity. On the palate, its friendly tannin makes it look round and velvety with toasted nuances at the end that give it a pleasant souvenir.

Meats, legumes, pastas and cheeses.