Cayus Flower 2016

100% Garnacha Seleccionada.


The grapes are harvested in mid-October. After unloading the grapes are destemmed and gently crushed and then vatted. After bleeding part of the must to make our rosé and further concentrate the remaining Grenache in the tank where the alcoholic fermentation takes place, the paste is inoculated with selected yeast. During fermentation at a controlled temperature between 25ºC and 28ºC, several pumping-overs are carried out daily. When alcoholic fermentation is complete, it is devatted and pressed. Once malolactic fermentation has taken place, the wine is transferred to medium and heavy toasted French oak barrels for 8 to 10 months. Once the wine has been selected by means of an exhaustive tasting in the barrels, the barrels are emptied and then filtered, it is bottled and remains in the bottle for a minimum of 8 months before being released.

Tasting: Cherry red in color, with medium intensity and violet trim. Clean and bright, complex and elegant nose. Red fruit aromas and nuances of ripe fruit stand out, along with notes of spices, wood, toast and tobacco.


Warm entry on the palate. In its passage through the same is shown broad, balanced and at the same time with soft tannin and easy to drink, the aromas described in the nose together with balsamic sensations, clearly highlighting the toasted notes.


It is recommended to consume at 18ºC to 20ºC.


Made in Ainzón by Bodegas Santo Cristo de Ainzón.