Tempranillo 80%, Graciano 20%
Winemaking & Ageing
Fermentation in temperature controlled stainless steel vats at around 28oC. Spontaneous malolactic fermentation. The wine evolves 24 months in classic barrels, 12 months in French oak, 12 months in American oak. Afterwards the wine rests in bottle for a minimum of 12 months.
Cherry red, high intensity and brilliant. Intense and complex nose of stewed red fruits, light toasted notes, with a background of aromatic herbs. Well structured and a long harmonious aftertaste. A wealth of subtleties.
13,92% alcohol; 65 mg/l total sulfur; 58 index of total polyphenols.
Can be enjoyed after release yet the wine has a superb storing potential of at least 10 years.
Stews, game birds or ground game, red meat and roasts. Well cured cheeses.
Viña Ijalba Reserva