Protocolo Castilla Tempranillo 2018 (Spain)
- Raspberry
- Vanilla & spice
- Wood notes
- Balanced tannins
Ruby red with violet hues. Fruity, raspberry, red fruits. Light notes of vanilla and spice. Good balance of tannins and acidity. Finishing with notes of raspberry, vanilla and light notes of wood.
100% Tempranillo grapes from controlled vineyards in Manchuela (Castilla).
Wine was fermented for 10 days with seleted yeast in controlled temperatures (28-30ºC) with 2 pump-over's daily. They were cold macerated without fermentation for 24 hours and there was 2 pump-over's daily after this during fermentation to maximise extraction. There was post fermentative maceration for 8 days, designed for gentle extraction with one light pump-over daily. Wine was cold stabilised.
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Protocolo Castilla Tempranillo 2018 (Spain)
Protocolo Castilla Tempranillo 2018 (Spain)
- Raspberry
- Vanilla & spice
- Wood notes
- Balanced tannins
Ruby red with violet hues. Fruity, raspberry, red fruits. Light notes of vanilla and spice. Good balance of tannins and acidity. Finishing with notes of raspberry, vanilla and light notes of wood.
100% Tempranillo grapes from controlled vineyards in Manchuela (Castilla).
Wine was fermented for 10 days with seleted yeast in controlled temperatures (28-30ºC) with 2 pump-over's daily. They were cold macerated without fermentation for 24 hours and there was 2 pump-over's daily after this during fermentation to maximise extraction. There was post fermentative maceration for 8 days, designed for gentle extraction with one light pump-over daily. Wine was cold stabilised.
Original: $58.76
-65%$58.76
$20.57Product Information
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Shipping & Returns
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Description
- Raspberry
- Vanilla & spice
- Wood notes
- Balanced tannins
Ruby red with violet hues. Fruity, raspberry, red fruits. Light notes of vanilla and spice. Good balance of tannins and acidity. Finishing with notes of raspberry, vanilla and light notes of wood.
100% Tempranillo grapes from controlled vineyards in Manchuela (Castilla).
Wine was fermented for 10 days with seleted yeast in controlled temperatures (28-30ºC) with 2 pump-over's daily. They were cold macerated without fermentation for 24 hours and there was 2 pump-over's daily after this during fermentation to maximise extraction. There was post fermentative maceration for 8 days, designed for gentle extraction with one light pump-over daily. Wine was cold stabilised.
