Respect for the land, the search for exceptional quality, the strict selection of the best Tempranillo and Tempranillo Blanco grapes.
CRAFTING & AGEING
They are de-stemmed and vatted in an inert atmosphere of dry ice. The red variety is cold macerated for six hours before being bled-off, obtaining a bright pink coloured must. The Tempranillo Blanco is macerated separately and after spending a day at 8ºC, is moved to a small capacity press where the free-run must extracted at low pressure is added to the red Tempranillo must to start the fermentation process. This must is fermented in low capacity, egg-shaped, stainless steel Flextanks at a temperature of approximately 15ºC.
As well as micro-oxygenating the must, the egg-shaped tanks gently move the lees through convection; and thanks to internal propellers and its inverted shape, we are able to homogenize the blend without losing aromas.
90 points · JamesSuckling.com (v. 2017).
90 points · Guía Gourmets (v. 2018).
Look: clean and bright. Brilliant pale pink.
Aroma & palate: A fine, elegant nose, very intense in aromas. Stone fruits appear initially on the nose, with notes of pear. After aerating the wine, powerful aromas of strawberry appear and take over, blending in with the rest. Supple and lively on the palate, crisp and seductive. White fruit appears throughout, and the finish is marked again by strawberry and exquisite acidity.
SERVING & FOOD PAIRING
Delicious with pasta dishes and summer salads. It is the perfect pairing for oven-baked fish and a variety of barbecued meats, where its freshness and fruit character enhances the flavour of lightly spiced meat.
Serving temperature: 9-10ºC