La Bodegaza

Harvest: When the grapes reach their optimum phenolic maturity, they are harvested by hand in small capacity crates (about 20 kg to avoid crushing the grapes), they are immediately transported to a cold room and remain for 48 hours at 4 º C. temperature to promote the extraction of primary aromas, after which time the grapes are transported to the winery in a short time. after this time the grapes are transported to the winery in a short period of time. Elaboration: Partial destemming and soft crushing of the grapes, they are subjected to a prefermentative maceration for 5 days at 10º C. to obtain more fruity aromas. after 5 days, we increase the temperature of the tank and start the controlled fermentation with indigenous yeasts in stainless steel tanks at 25º C., making successive punchdowns and fermentation in stainless steel tanks. after 30 days, the yolk wine is devatted, and once the malolactic fermentation with indigenous bacteria is completed, the total volume of wine remains for 8-10 months in French oak barrels of 600 liters, with this contribution of barrels we seek complexity and elegance in the wine.Tasting: Intense cherry red color with ruby tones. The nose is fresh, intense and very aromatic, with pleasant notes of red and black forest fruits, typical of the variety with a background of lactic notes. On the palate it is a very balanced wine, with a very pleasant mouthfeel and elegant and delicate tannins, accompanied by toasted notes from the barrel. It is an intense, tasty wine, with a long and intense retronasal aroma with hints of red and black fruits and a light toasted background. Gastronomy: Ideal for all kinds of pastas, cheeses and white and red meats