Pedro Muñoz - Ciudad Real - Spain
Vino de la Tierra de Castilla
Between 16ºC and 18ºC
After a selection of Cabernet Sauvignon grapes, harvested at their optimum ripeness, a soft destemming and crushing was performed with a subsequent fermentation at a controlled temperature between 22 ° C and 23 ° C in the early days, to preserve freshness and aroma characteristics of the variety and increasing the temperature to 25 ° C / 26 ° in the past 2-3- days of fermentation, to extract the fair share of polyphenols and sweet tannins found in grape skins and are necessary to maintain stability wine throughout his life. After the alcoholic fermentation, the wine was prepared to encourage the growth of malolactic fermentation with indigenous bacteria in our region. With this new fermentation malic acid containing wine is transformed to lactic acid, a much softer and pleasant acid. After a brief stay in your tank is done through French oak barrels, which provide complexity, structure and stability necessary to the wine and the remaining approx. 1 year. Después de este largo periodo de tiempo, el vino se mete en botella en la que permanece, como mínimo, un periodo de 7 meses reposando, antes de salir al mercado. Este último proceso es el que le dá la redondez y complejidad que muestra a la hora de servirse a ser degustado.
Cherry red color upper middle layer that recall his youth, with small ocher hues in the glass trim denoting the time in oak. The nose highlights the notes of vanilla and cocoa from the wood but without losing the ripe fruit. Palate well structured, round and powerful, making this a wine with plenty of life ahead.