Pago de los Capellanes Roble 2019

Pago de los Capellanes Roble 2019
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Pago de los Capellanes Roble 2019

Pago de los Capellanes Roble 2019

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Rating: 4.7
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Shipping time: 24 - 48 h
7,95 €
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Alérgenos y características

Appellation of origin

Ribera del Duero

This information is obtained automatically and may not be 100% true. If you have any questions, contact us.

Appellation of origin

Ribera del Duero

This information is obtained automatically and may not be 100% true. If you have any questions, contact us.

Pago de los Capellanes, Oak, 2019 Tinto

Denomination of origin: D.O. Ribera del Duero

Winery: Pago de los Capellanes

Winemaking area: Spain Castilla y León

Grape Type: Tempranillo

Contains sulfites

Bottle: 0.75L

Alcohol: 13.50%

Serving temperature: 15ºC

Pago de los Capellanes' medium-aged wine is a hit with any aperitif or meal. It is a young Rivera del Duero red wine, aged for 5 months in oak barrels and leaves no one indifferent. It has a good structure and is rich in freshness by aromas of black fruits of great intensity

Vinification: 6-day cold pre-fermentation maceration below 10°C. Autochthonous yeasts. Fermented in stainless steel tanks at a controlled temperature, with pumping over. Malolactic fermentation at low temperature and periodic stirring of lees in tanks. Aged for 5 months in 300 litre French oak barrels

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More information

Pago de los Capellanes, Oak, 2019 Tinto

Denomination of origin: D.O. Ribera del Duero

Winery: Pago de los Capellanes

Winemaking area: Spain Castilla y León

Grape Type: Tempranillo

Contains sulfites

Bottle: 0.75L

Alcohol: 13.50%

Serving temperature: 15ºC

Pago de los Capellanes' medium-aged wine is a hit with any aperitif or meal. It is a young Rivera del Duero red wine, aged for 5 months in oak barrels and leaves no one indifferent. It has a good structure and is rich in freshness by aromas of black fruits of great intensity

Vinification: 6-day cold pre-fermentation maceration below 10°C. Autochthonous yeasts. Fermented in stainless steel tanks at a controlled temperature, with pumping over. Malolactic fermentation at low temperature and periodic stirring of lees in tanks. Aged for 5 months in 300 litre French oak barrels

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