Campo Alto Crianza
Grape selection by plots and ripeness degree in hand picked harvest. Fermentation at a controlled temperature of 25-28 ºC for 5 to 7 days. After the fermentation the grapes are macerated for 12–15 days to complete the full extraction of poliphenols. Aged in American Oak barrels for 12 months, after the wine is rounded in the bottle for at least 6 months.
Selected plots in S. Asensio and Nájera.
Type of soil
433 - 694 metres
25 years old
Bordeaux 75 cl.
Cherry red with ruby rim.
Medium intensity. Toasted notes with fruity finish
Sweet on entry, structured. Velvety finish.
Lamb, Manchego cheeses and grilled fish.