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¡ Buying this product you get {{calculatedProductMenttos()}} menttos !
Year
2019
Appellation of origin
'D.O. Sierra de Salamanca'
Maturation
'13 meses'
Format
'Botella 75cl'
Alcoholic grade
13º
Year
2019
Appellation of origin
'D.O. Sierra de Salamanca'
Maturation
'13 meses'
Format
'Botella 75cl'
Alcoholic grade
13º
Sight: 'Color cereza brillante con ligeros tonos violáceos'
Mouth: 'En boca es tánico, estructurado, tostado sedoso y amable, con un final prolongado y persistente'
Nose: 'Aroma a roble cremoso de fruta negra madura, hierba de monte vainillas, lácteos, tostados y cacao fino'
Net weight:
The Red Wine La Zorra Raro from the winery La Zorra is of variety: 100% Rufete.
Making :
Grapes 100% Rufete variety from vines over 60 years old in Garcibuey (slate and clay soils) and S. Esteban de la Sierra (granite). Selection on the table with total destemming and gentle crushing. Vatting and cold pre-fermentation maceration. Spontaneous alcoholic fermentation with indigenous yeast for 12-13 days at a controlled low temperature (max. 20ºC). After devatting and light pressing, it undergoes malolactic fermentation in 2nd year French and American oak barrels with medium toasting. After which, it is transferred to stainless steel tanks for 8 months, during which time it undergoes three rackings for cleaning by decanting.
If you have any doubts about buying La Zorra Raro Red Wine, please contact our sommelier and he will advise you without obligation
Sight: 'Color cereza brillante con ligeros tonos violáceos'
Mouth: 'En boca es tánico, estructurado, tostado sedoso y amable, con un final prolongado y persistente'
Nose: 'Aroma a roble cremoso de fruta negra madura, hierba de monte vainillas, lácteos, tostados y cacao fino'
Net weight:
The Red Wine La Zorra Raro from the winery La Zorra is of variety: 100% Rufete.
Making :
Grapes 100% Rufete variety from vines over 60 years old in Garcibuey (slate and clay soils) and S. Esteban de la Sierra (granite). Selection on the table with total destemming and gentle crushing. Vatting and cold pre-fermentation maceration. Spontaneous alcoholic fermentation with indigenous yeast for 12-13 days at a controlled low temperature (max. 20ºC). After devatting and light pressing, it undergoes malolactic fermentation in 2nd year French and American oak barrels with medium toasting. After which, it is transferred to stainless steel tanks for 8 months, during which time it undergoes three rackings for cleaning by decanting.
If you have any doubts about buying La Zorra Raro Red Wine, please contact our sommelier and he will advise you without obligation
