T-Sanzo 3 Tempranillos
Crio-maceration at 10º for 6 days, to obtain a higher quantity of aromas and colour without losing the fresh fruit on the fermentation. Malolactic fermentation on concrete vats , designed for slows fermentations that allows us respect the intense fruit. Following this, the wine goes into new American oak barrels for 6 months, and afterwards finishes it´s 12 months ageing in European oak (French, Hungarian and Rumanian).
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