The wine ferments at a controlled temperature of 28º, with daily pumping-over and maceration during 15 days. Once the malolactic fermentation is over, the wine is transferred into red oak and French oak casks, where it matures for 12 months. Then it is kept 12 months in the bottle.
The best dark tempranillo grapes are selected from 40-year-old vines. The grape is manually harvested and selected.
Dark cherry colored, with deep-red shade. Its ripe fruity aroma develops a blackcurrant and bigarreau-cherry nose with spicy, roasted, tobacco and vanilla nuances.
Its taste round and meaty, with an important tannin content, velvety in the mouth and an elegant and lingering aftertaste.
Red meat, grilled meat, big and small game, Iberian ham and stews.
Alcohol by Volume:
Wine Name: 2013 Castillo Peñafiel, Crianza, Ribera del Duero, Spain
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