Data sheet
Apellation: IGP Vinos de la Tierra de Castilla y León
Type: Young red wine made by
carbonic semi-maceration.
Vintage: 2023
Grade: 14,5% vol.
Variety: 100% Tempranillo
9,80€
A young red wine of the 100% Tempranillo variety made using the carbonic semi-maceration technique.
The result is fresh, very aromatic wines with a pleasant mid palate.
Do you want to enjoy it at an unbeatable price? Our box of 6 units is available for only €48 (€8.00 / bottle).
Apellation: IGP Vinos de la Tierra de Castilla y León
Type: Young red wine made by
carbonic semi-maceration.
Vintage: 2023
Grade: 14,5% vol.
Variety: 100% Tempranillo
See: The wine has an intense cherry color with violet reflections.
Nose: On the nose, we appreciate fruits of the forest such as raspberry, blackberry or cherry; floral aromas such as daffodils and violets; scrubland, licorice, and milky notes.
Mouth: In the mouth we find red and black fruits in a harmonious, smooth wine with very good acidity.
Serving temperature: It is recommended to serve between 8ºC and 10ºC.
Consumption temperature: It is recommended to consume between 10ºC and 12ºC
Pairing: It is a perfect wine to accompany the aperitif, starters, semi-cured cheeses, sausages and white meats.
Description: The vineyard plot where the Tempranillo grape used to make this wine is located comes from the La Garbancera Estate, located in Villaverde de Medina (Valladolid). The soils are sandy-loam, shallow and with pebbles.
Yield: The vineyard from which this wine comes has an average yield of 7,500 kilos of grapes per hectare.
Area: 2 hectares of the Tempranillo variety with more than 15 years old. Winemaker: Sara Román de la Calle.
Winemaker: Sara Román de la Calle.
Harvest: Mechanical and nocturnal.
Vinification: The wine has been obtained through carbonic semi-maceration, where fermentation occurs spontaneously in two phases: the first takes place inside the whole grape (without squeezing) while the second begins at the bottom of the tank. Thanks to the carbonic produced by the must that comes out of the grapes from the bottom, which displaces the oxygen giving rise to a reductive fermentation.
Bottling: The wine is rounded in the bottle for at least a month.
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