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The Bruñal grapes used to make this wine come from the Arribes del Duero, adapted to the terroir of the La Seca (Valladolid) vineyards.
The soil where these vineyards are located is made up of poor soils with a surface of pebbles and clay subsoil, factors that give the wine a mineral touch. The climate is continental with very cold winters, rain during spring and autumn, and summers with very high daytime temperatures and decreases of up to 20ºC during the night. This marked continuality means that the grapes retain their acidity and the aromatic compounds that develop during the day.
When the grapes reach their optimum degree of ripeness, they are harvested by hand and a first selection of the bunches is made in the vineyard itself. After destemming, they are placed in stainless steel tanks, where they are macerated with periodic pumping over to increase the phenolic and aromatic richness of the wine. Alcoholic fermentation takes place at controlled temperatures below 24ºC, and then the wine is transferred to French and American oak barrels where it undergoes malolactic fermentation and is aged for four months.
Cherry red, with purple edges, clean and bright. On the nose it has a great intensity of red fruits, integrating with the toasting of the wood and very mineral touches. In the mouth it is fresh, with a very good acidity that integrates from the beginning to the end. A very meaty and sweet-toothed wine.
Serving temperature: 14- 16 ºC It is an excellent wine to accompany a wide range of dishes, such as grilled meats, sausages, seasoned rice and different types of cheese.
The Bruñal grapes used to make this wine come from the Arribes del Duero, adapted to the terroir of the La Seca (Valladolid) vineyards.
The soil where these vineyards are located is made up of poor soils with a surface of pebbles and clay subsoil, factors that give the wine a mineral touch. The climate is continental with very cold winters, rain during spring and autumn, and summers with very high daytime temperatures and decreases of up to 20ºC during the night. This marked continuality means that the grapes retain their acidity and the aromatic compounds that develop during the day.
When the grapes reach their optimum degree of ripeness, they are harvested by hand and a first selection of the bunches is made in the vineyard itself. After destemming, they are placed in stainless steel tanks, where they are macerated with periodic pumping over to increase the phenolic and aromatic richness of the wine. Alcoholic fermentation takes place at controlled temperatures below 24ºC, and then the wine is transferred to French and American oak barrels where it undergoes malolactic fermentation and is aged for four months.
Cherry red, with purple edges, clean and bright. On the nose it has a great intensity of red fruits, integrating with the toasting of the wood and very mineral touches. In the mouth it is fresh, with a very good acidity that integrates from the beginning to the end. A very meaty and sweet-toothed wine.
Serving temperature: 14- 16 ºC It is an excellent wine to accompany a wide range of dishes, such as grilled meats, sausages, seasoned rice and different types of cheese.
