Cultivation
Soil: Limy and Sandy soil with a basic pH. with particularity of high levels lithium ion.
Grape harvest: from 14th to september 24th.
Production maximum: 7.500 kg./Ha.
Vinification
Alcoholic fermentation: 9 days to 25º C in stainless steel tanks.
Maceration: 12 days
Stay in cask: 11 months in american and french oak.
Bottling date: august 2008.
Consumption: until 2020.
Analysis
Alcohol: 13,8 % by Vol.
pH: 3,4/ Total acidity: 5,7
Reducing sugars: 2 g./l. / TPR: 63
Anthocyanins: 290 mg./l. /CI: 25
Tasting
It leaves a first taste of oak perfumed with medium and high roasted notes,
smokes, spices as black pepper, clove, balsamics and a minueral
background. In the mouth it is easy to drink, well structured,
elegant, good balance of acids
and bitters where the oak conserves the fruit, nice end.
What to serve with
Meat stews, lamb, baked veal, small wild game, old (”curado”) cheese...