the
Vintage: from the 1st week of October
Elaboration: traditional Method. Fermenting at 26 ° C with temperature control.
After the soaking over about 10 days is the bleeding to perform the Malolactic fermentation.
In the mouth, balanced, structured, powerful, easy-drinking and fruit-flavored.
serving Temperature: 18º – 20º
Bodegas Agustin Cubero , D. O. Calatayud
In the land of slate and red clay, also has varieties of syrah, tempranillo and macabeo.