On the nose you can see notes of herbs, nuts, aromas of bread.
Its mouth is unctuous with balanced acidity and fresh.
Origin: Medrano Altitude of the vineyard: 800 meters above sea level Year Planted: 1985 Density: 7200 plants per hectare Production: 1 plant per bottle Training system: Espalier. Soil Type: Loamy-silty Selection method: manual double selection
Harvest date: First fortnight of February. Warehouse Reception: It is received in boxes of 18kgs. Performing manual double selection.
End of August
Maceration: 100% destemmed grapes are received in cement eggs, working at temperatures between 8/10 °C for 5 days. Alcoholic fermentation: It works with indigenous yeasts, it is made like a red wine where it is sought to extract tannins that will then help us in our subsequent aging, carrying out 1 daily pump-over and 2 soft batonnage, 18 days.
After alcoholic fermentation, it is left in contact with the skin in cement eggs for 3 months.
It can be served well with seafood or roasted asparagus