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Fermentation Maceration and alcoholic fermentation are effected in small stainless steel tanks: a process that takes between 12 and 25 days. Subsequent malolactic fermentation is spontaneous – ie. neither forced nor encouraged - on the basis of naturally occurring yeasts and bacteria. We do indulge in a little, gentle cap-plunging/punching but not much as we’re not fans of over- extraction and this is a robust and very savoury grape variety.
Colour Intense purple with elements of violet. Nose An abundance of black fruit, in particular blackcurrants. With aeration, multiple notes of different red fruits emerge too. Flavour Fresh and imposing with a rich, ripe core of immediate black fruit but a nice overlay of red fruit and an alluring subtext of dried fruits – in particular dates. Big but rounded and with balance, its tannins are friendly. Long too, with an attractive mineral tang. TASTING NOTES 100% Tempranillo / Farmed organically and from low yield bush vines that are roughly 90 years old. Made only in truly choice vintages.
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