Vala de Solabal 2012
Aging: 20 months in French oak barrels, followed by a period of one year in bottle. Preparation: A selection of the grapes entering the tank is made. It is fermented in a small tank,
First, a pre-fermentative cold maceration is carried out at 15-16º C for 5 days, the fermentation begins spontaneously by the natural yeasts. The post-fermentation maceration is prolonged
for a week. Tasting notes: Intense cherry red colour, almost opaque, with hardly any evolution at the edge.
Nose: Intense, without moving the glass appear nuances of black fruit, Indian ink, ginger, very expressive and intense. As you move, chocolate, dark fruit and blackberry tones appear, almost reminiscent of a bargueño de
In the mouth, the tannins are very integrated with the acidity, the aftertaste is fruity with reminiscence of black fruits, accompanied by cocoa, even with a
pleasant bitter end