Destemmed and non crushed grapes vatted in conical deposits of small capacity. Fermentation is done at a controlled temperature of 24ºC – 26ºC during 5 – 7 days. Postfermentation maceration with an average of 12 days per deposit. Malolactic fermentation in 500 lts. and 225 lts. new french oak barrels. Aging is done in american oak (70%) and french (30%) 2-3 years old barrels. 24 months in the barrel and 12 months in bottle.
“Berzal” de Baños de Ebro
Type of soil
Clay-calcareous with pebbles
Over 50 years old
BOTELLA: Bordeaux conical
Medium high layer, with cherry tone and garnet edging
Intense and complex. Very armonious and attractive when moved in the glass, with dairy, black fruit and mineral notes that are common to the terroir from Alava, as well as a spicy and toffee background. Smoked end that adds complexity and invites you to taste it.
Sweet and wide on the entry. Its journey through the center of the mouth is well structured and elegant. Its velvety and unctuous finish brings the dairy and mineral notes of its complex nose back. It ends with a long and persistent aftertaste.
Perfect with any kind of meat.