Tempranillo

Varieties:
Tempranillo.

Production:
The grapes enter our cellar only once they’ve reached the optimum level of ripeness. The skins and must are macerated during much of the alcoholic fermentation process at a temperature of 28ºC until a wine is achieved that has pleasant tannins and good colour while holding on to the typical personality of the Tempranillo variety.

Tasting:
An aroma of overripe red fruits, wild strawberries, blackberries and plum compote. It is broad on the palate, lingering with very structured tannins and hints of liquorice.
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