Sierra Cantabria Seleccion
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Vineyard: Environmentally-integrated farming, applying respectful and sustainable practices following the biorythms of the plant. Sole use of organic fertiliser. Average yields of 43 hectolitres per hectare. Bunches are hand-harvested and both selected in the vineyard and in the winery by means of a sorting table.
Vinification: This wine is fermented at 28º C for eight days, with indigenous yeast selected from the winery’s own vineyards. Polyphenol and tannin extraction are monitored daily and controlled carefully through gentle treatment – just two pump-overs; no punching-down. After fermentation completes, there is an extended maceration period of 6 days with reduced frequency of pump-overs to avoid extraction of bitterness. The wine is then cold-stabilized and matured for six months in tank and six months in 225 litre American and French oak barrels of the highest quality.
his wine displays fruity aromas (black cherry, blackberry, redcurrant) with spicy and floral touches. On the palate the wine is balanced, approachable and fresh. Nicely proportioned with surprisingly long finish.
An excellent accompaniment to local style spiced sausage, pasta with tomato and vegetables, paella, semi-cured cheeses.
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