Sierra Cantabria Reserva

Traditional destemmed processing (100%). Alcoholic fermentation for 8 days with selected yeast (Sacharomyces cerevisae) and temperature control between 28 and 30ºC. Post-fermentation maceration with the skins for 22 days. Boiled vigorously twice a day until the fermentation is complete. During maceration, the frequency of overpumping is reduced as the process progresses, to avoid the extraction of vegetable and bitter characteristics. Malolactic fermentation in cask.

Color: Glossy ruby-red with a good layer.

Nose: Intense, complex and warm in the nose, with an elegant bouquet of ageing and a wide range of sensations well combined with notes of fresh and ripe fruit combined with hints of spices, vanilla and toast.

Palate: Complex and full velvety bouquet, developing with force notes of very ripe red fruits. Good tannic structure and balance providing a powerful and elegant structure. In the aftertaste, notes of roasted coffee, vanilla and light balsamic touches are strongly appreciated, highlighting the sensations of red fruits. Long and persistent finish.