2. Type of grape Tempranillo 85%; Graciano 10%; Mazuelo 5%
Vintage 2.006
Vinification
Grapes harvested by hand in boxes of 15 Kg. Depending on the year, preceded by a partial or
complete stripping depending on need. Fermented in wooden vats Allier during 11 days at a
temperature between 24º-28ºC, in the presence of the skins about 25 days more, attaining the noble
tannins leading to a long-running resistance of colour in our range of wines.
This wine has been traced and clarified three times daily with regular racking. Aged for a minimum
of 20 months in French oak barrels, from various sources, and American; a time remains at rest in
deposits till be bottled later where it will be at least 16 months depends the vintages.
Tasting Notes
Intense and deep ruby colour, the nose can be seen notes of ripe berries, snuff, cedar and truffles.
Very clean and good aromatic intensity.
ismael@groppiart.com
3. Type of grape Tempranillo
Making
20 days fermentation with maceration of stalk-free grapes, at a temperature
between 27º and 30º. The new wine is then run out of the fermenting vat and its
ageing process begins.
Ageing
1 year in a 220 liter American oak cask and the rest in the bottle.
Tasting
Excellent constitution. Clean, garnet red colour. Subtle aging bouquet in harmony
with red fruits. Good, well balanced, rounded body with a long pleasant aftertaste.
Serving
It should be served at 16º-18º, in a round, wide based white crystal glass.
Storage
The bottles should be stored until consumption in a dark room, or in an air-
conditioned cabinet, in a horizontal position, at between 12º and 15º. The wine
should be allowed to settle for at least 15 days after bring transported.
ismael@groppiart.com
