RARO

Prepared according to a first selection of the nature of the ground (granitic sandy) and after a studied choice of the optimal time of collection (acidity balance / degree) it is then controlled maceration at low temperatures. We set pre -fermentation maceration time, temperature and other important parameters. Spontaneous fermentation in stainless steel tanks with small volume and large surface to accentuate the extraction of components with their own yeast, provided at temperatures below 21 º.
Racking and light pressing on stainless steel tanks with selected lactic bacteria and maintenance at 20 ° C for lactic processing , which aims to subtract astringency and provide a velvety feel.
TheprocesscontinueswithashortpassageinoakFrenchbarrelsof second year, highlighting the expressiveness and providingwell integrated fruit character and the liveliness of his youth fair tannins.
Finally the wine is bottled and given its resting time with humidity and temperature controlled without clarifications or filtered or other later treatments , so it is likely that over time some natural sediment may appear in the bottle.

Tasting Notes

Colour: Sexy and suggestive. Sparkling and bright cherry colour. (“almost fluorescent” Luis Gutierrez said (Parker))
Aroma: Fine and special. Ripe red fruit, milky (cream) and floral smell. Green tea.
Flavour: Tasty, light, fresh and balanced with a long finish. Lively acidity

Mentions

91+ Points Wine Advocate, eRobertParker.com. October 30, 2015

91 Points Penin Guide to Spanish wines 2016

90 Points VINOUS (Antonio Galloni) December, 2015

92 Points Wine Advocate, eRobertParker.com. August, 29. 2014

91 Points Penin Guide to Spanish wines 2015

91 Points Sobremesa Magazine. May 2014