Nose
On the nose you can see notes of herbs, nuts, aromas of bread.
Palate
Its mouth is unctuous with balanced acidity and fresh.
Growing Conditions
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
Harvest date: First fortnight of February.
Warehouse Reception: It is received in boxes of 18kgs. Performing manual double selection.
Bottling
End of August
Winemaking
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.
Aging
After alcoholic fermentation, it is left in contact with the skin in cement eggs for 3 months.
Food Pairing
It can be served well with seafood or roasted asparagus
