Roble, Pago de los Capellanes
Spain – 2018
Tasting Note: The wine is a bright, cherry red with intense floral and red forest fruit aromas on the nose with subtle hints of vanilla from the brief exposure to oak. The palate has a full and velvety texture with plenty of elegant red forest fruit and very good length.
Food Matching: Pair with grilled beef or duck breast with green peppercorns.
Vinification: After a brief period of chilled pre-fermentation, spontaneous fermentation is initiated without adding yeast. During the 22 days fermentation period, the wine is pumped over and stirred daily to control extraction, density, temperature and evolution of the yeast. After fermentation, the wine then undergoes malolactic fermentation. A temperature of 20ºC is maintained for a period of 24 days. The wine is separated from the lees and transferred directly into oak barrels without undergoing filtration, fining or cold treatment. The wine is briefly aged for 5 months in new French Oak barrels.
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