Colleja Tinto

Vinification: destemming and crushing; 12 hours of pre-fermentation maceration at 34ºC to take advantage of natural endogenous enzymes; inoculation with selected yeasts; alcoholic fermentation for a minimum period of 10 days at 22º-24ºC.

Tasting notes: Ruby red colour. Silky, intense blackberry and red plum flavors combined with a creamy vanilla note. Well structured, balanced, good tannins. Long length and dominated by fruit.