Winemaking: The grapes were destemmed and vatted on their skins. After seven days, an aromatic, intensely coloured must was gently pressed and removed to another vat in order to finish the fermentation. The malolactic fermentation began naturally after 10 to 15 days and lasted for two weeks, leaving the wine with a small trace of malic acid. The finished wine was rested for at least one month. The smaller particles that did not deposit because of their weight, were then separated by clarification with natural proteins. The wine was filtered and bottled. Vineyard: The Aldeanueva de Ebro (meaning the "new hamlet of the Ebro") rises against the wind on the plateau that runs from the slopes of Mount Yerga, to the River Ebro. The vineyards consist of different types of soils, from pebble to clay, at varying altitudes. The soils, together with the intensive sun exposure and low rainfall, define the vineyards of Aldeanueva. This area offers the potential to produce good quality, healthy grapes, characterised by their intense colour and medium to high alcohol levels.
|Country of Origin||-||Spain|
|Foods Match||-||Red Meat - Roast Lamb|