Sierra Cantabria Colección Privada

50% carbonic maceration of long extraction (21 days). 50% Traditional processing, destemmed. 25 days of maceration with the skins. Daily backlogs, at first much more energetic and decreasing the frequency in the last days.Fermentation ith selected yeast and controlled temperature (26ºC). Carbonic maceration and 30ºC traditional elaboration).Malolactic fermentation in barrels.

Color: Picota garnets.

Nose: Elegant on the nose. with ripe fruit assembled with bakery dairy and with spices and notes of undergrowth.

In the mouth: The outcome is an enveloping wine, silky on the palate, with a fluid and creamy aftertaste. His long memory is that of a sweet wine.