rioja bordon tinto reserva 2011
Tempranillo, Garnacha tinta and Mazuelo.
Once the fruit has been selected, the processing is based on the destemming of the bunches and the soft grinding of the berries. After the alcoholic fermentation and concluded, the malolactic deacidification the wine goes to the American oak (Ohio) oak barrel of medium toasted. The wine remains in barrels for eighteen months and its aging is interrupted every six months to carry out the traditional racking from barrel to barrel.
Bright ruby highlights on the nose for its subtle toasting, red fruits, sweet spices and its slight toffee touch. The palate displays a complex range of nuances where the wood and fruit are assembled to perfection.