My baskets
You still don't have anything in your shopping cart
My baskets
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
{{getOldPrice()}}{{getPrice()}}
¡ Buying this product you get {{calculatedProductMenttos()}} menttos !
Year
2018
Appellation of origin
Ribera del Duero
Source
España
Year
2018
Appellation of origin
Ribera del Duero
Source
España
Mouth: potente, equilibrado, con una agradable mineralidad, con taninos marcados, dulces, notable sedosidad.
Nose: intensidad aromática muy alta, frutas maduras de sotobosque en el primer ataque en nariz, finos aromas tostados, de toffe y caramelo.
Mark: Bodega Áster
Bodega Áster has produced this Áster Finca el Otero 2016, a red wine from Ribera del Duero with selected Tempranillo clusters of 2016.AGEING: the wine underwent malolactic fermentation for three months with a battonage of the lees once a week. Then, a new selection of the best barrels was made and after a new homogenization, the wine was transferred to French oak barrels.WINE MAKING: the harvest of the El Otero plot began on October 7, with the grapes being picked at mid-morning in 20-kilo boxes. The grapes were then refrigerated to 4ºC and kept at this temperature for 24 hours before being put on the table.
Mouth: potente, equilibrado, con una agradable mineralidad, con taninos marcados, dulces, notable sedosidad.
Nose: intensidad aromática muy alta, frutas maduras de sotobosque en el primer ataque en nariz, finos aromas tostados, de toffe y caramelo.
Mark: Bodega Áster
Bodega Áster has produced this Áster Finca el Otero 2016, a red wine from Ribera del Duero with selected Tempranillo clusters of 2016.AGEING: the wine underwent malolactic fermentation for three months with a battonage of the lees once a week. Then, a new selection of the best barrels was made and after a new homogenization, the wine was transferred to French oak barrels.WINE MAKING: the harvest of the El Otero plot began on October 7, with the grapes being picked at mid-morning in 20-kilo boxes. The grapes were then refrigerated to 4ºC and kept at this temperature for 24 hours before being put on the table.
