More information

Tasting sheet WINEMAKING The "Sobremadre" elaboration consists basically of fermenting the white grape must with a portion of the grape skins (25%) from the Tempranillo variety, with the rest being virgin must. Once fermentation is finished, it is not racked and it macerates with its lees and these grape skins for about six months (depending on the year, this may vary). All of this is done with temperature control at 18 ºC. Afterwards, it is bottled directly from the fermentation tank without any clarification or filtration through earth. VISUAL Medium-low ruby red color, with clearly visible remnants of carbon dioxide that has formed endogenously as a result of the contact of the must with the "mother" (stemmed and crushed grapes). OLFATORY Aromas of fine yeast mixed with fruity touches that increase over time. GUSTATORY Wide in the mouth and sparkling, with a finish that reminds of bitter almonds. PAIRING It has a wide range of possibilities when it comes to appetizers, cheeses, salads, oily fish, and rice dishes are optimal, to which meats and stews must be added.