90% Tempranillo, 10% Tintilla de Rota
Involves a cold Maceration of grapes at 14ºC during 24 hours and a further maceration in stainless-steel vats for 2 days. Subsequently the wine is fermented with selected yeasts in the vat, at a controlled temperature. The 'Malolactic-fermentation' also occurs within the vat.
The wine is matured for 3 months in French oak barrel.
Goes well with all sorts of tapas, especially iberico-ham, and dishes with spicy sauces or salads.
92 puntos Verema