ACID: 4.8 grams /L
SUGAR: 1 grams/L
Old concentrated bush vine fruit, hand harvested, crushed and destemmed. Temperature controlled alcoholic fermentation to 28 degrees celcius for 7 days with pumpovers and delistage for colour and tannin extraction followed by a short maceration. Pressed off skins using only free run wine followed by full malolactic fermentation. The wine is then cold stabilised and given a fine earth filtration prior to membrane filtration. Arcillo – calcaire (chalk and clay soils) situated on the slopes of the Ribota valley of the Calatayud DO at an altitude of 700 – 900m above sea level. Free draining soils combined with minimal rainfall and significant differences in day and night time temperature gives rise to wines with excellent colour, aroma and distinctive varietal aromas. This wine has been made as a bold, modern expression of the Tempranillo varietal. An average vine age of well over 30 years combined with the unique microclimate has ensured great concentration of fruit from extremely small yields (circa 35hl/ha). Careful temperature controlled fermentation and the collaboration of New World trained winemakers and local knowledge has produced a fruit driven wine typical of the
Prefect for drinking now or for up to 5 years.
A great partner for tapas, hams and red meats.