Sierra Cantabria Gran Reserva

Traditional destemmed processing (100%). Alcoholic fermentation for 8 days with selected yeast, temperature control from 28 to 32 ºC. Cold pre-fermentative maceration (48 hours) and post-fermentation with the skins for 21 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.

Color: Ruby red, showing tile notes at the edge of the cup; medium-high, clean and bright.

Nose: Intense, fragrant and complex, with a succession of aromatic notes (mature red fruits, balsamic, vanilla, toasted) and light notes of truffle.

Palate: It shows vigorous, fresh, silky, with good presence of ripe tannins, developing a great balance and complexity of flavors, perceiving with force the notes of red fruits perfectly integrated with balsamic touches, coffee, oak and roasted. In the aftertaste we find it long, with memories of fruit, spices and cocoa.