The grapes undergo a process of maceration at 8 ° C for 5 days to extract all the flavours of the Garnacha and the soil it came from. It is fermented in concrete tanks of 25,000 kgs at a temperature of 25-30 º C.
After the fermentation the grapes pass through the skin maceration for 20 days, from there they undergo the malolactic fermentation in new oak barrels which were treated to one year of roasting M +. There the wine rests for another eight months.
A purple-coloured effort with a nose of cedar, spice box, kirsch, and cranberry. Medium-bodied, with a solid core of fruit, good depth, and light tannins.
Gold Medal
Berliner Wein Trophy 2014; vintage 2012
Silver Medal
Dallas Morning News & TEXSOM Wine Competition 2014; vintage 2012
Gold Medal - 91 points
Los Angeles International Wine Competition 2013; vintage 2010
Silver Medal
International Wine Challenge 2013; vintage 2010
Silver Medal
Mundus Vini 2013
88 points - R. Parker's The Wine Advocate
Issue 203, October 2012
Gold Medal
Berliner Wein Trophy February 2012; vintage 2010
Gold Medal
Monde Selection 2012; vintage 2010
Packed in cases of 6 and 12 bottles.
Grape variety: Garnacha (AKA: Grenache)
14,5% vol.
AWARDS
WINE DATA SHEET
AWARDS & ACCOLADES
SELECCION
ESPECIAL
WINEMAKER'S NOTES
FERMENTATION & AGEING
It pairs well with full bodied dishes, with sirloin, lamb, roasted suckling pig and risottos.
Serve at 6ºC.
SERVICE SUGGESTIONS