ZUMAYA Crianza

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Fermentation & Ageing

Only the grapes that are of the highest quality for their structure and character are selected to make ZUMAYA Crianza.
After de-stemming and pressing, the grapes are sent to stainless-steel tanks where maceration is carried out at 15ºC for 48 hours to obtain the maximum potential from the primary aromas.
The must obtained is then fermented with a yeast selected from the cellar at a constant temperature of 28ºC for 7 days, prolonging maceration 10 days more to obtain a better concentration of tannin and improve the structure of the final wine.
After the final fermentation, the wine ages in American oak barrels for at least one year.

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Packed in cases of 6 and 12 bottles.​

Grape variety: Tempranillo.​

14% vol.

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Tasting notes

A dense Tempranillo out of a great vintage year. Aromas of red and black fruit paired with beautiful black cherry flavors, create a notable style that is easy to enjoy

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Food pairings

Great pair with meat dishes, barbecue, pasta and cheeses. Serve at 14-16ºC.
 
Awards

|  Silver Medal - Concours Mondial Brussels 2013, vintage 2010

|  Silver Medal - China Wine Challenge 2012, vintage 2009

|  90 Points -  R. Parker The Wine Advocate, Issue 175, February 2008, vintage 2005

|  90 Points -  R. Parker The Wine Advocate, Issue 189, June 2010, vintage 2007

|  88 Points - R. Parker The Wine Advocate, Issue 195, June 2011, vintage 2008

|  88 Points - Wine Enthusiast 2012