Description
The must is fermented at a maximum temperature of 28C. After fermentation, the wine is transferred to oak casks to slowly mature for 12 months, followad by a further 12 months ageing in bottle prior to its release.Bright ruby red coluor. Delicate floral balsamic and traditional characters on the nose. plump, sweet fruit. Refreshing, elegant and attractive style. A proper classic Rioja.Perfect with ibericos, rice dishes, poultry and grilled meats. – Federico Paternina
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