VINEYARD ZONE: Selection of vineyards in the area of PIJEL DE ABA:O, PESXiERA DE DiERO and XiINTANILLA DE ARRIBA, completed with some vineyards from Ribera del Duero in the province of Burgos.
VINEYARD ALTITUDE: Between 700 and 800 metres above sea level, vines between 15 and 20 years old.
SOILS: Mixture of calcareous clay, clay loam and sandy clay loam soils.
ELABORATION:
Selection from the most youthful and freshest vineyards, with a traditional winemaking process after vatting for 10 days at 24ºC to achieve a balance between fruit and extraction. The resulting wine is agile and full-bodied, maintaining all the varietal power of the Tempranillo grape variety.
TASTING NOTES:
Regarding tasting, it is deep cherry red in colour, clear, and bright. Very intense on the nose, with a predominance of red fruit and primary aromas from the alcoholic fermentation; slight spicy notes from its time in oak barrels. Fresh and full-bodied on the palate, with well-integrated tannins. Its lively, agile mouthfeel invites us to continue drinking.
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