Coto de Hayas Roble

Aragonesas Coto de Hayas Roble

VARIETIES

Tempranillo, Cabernet Sauvignon

PROCESS

Traditional wine making of both separated varieties, fermented at 28ºC under temperature control. A maceration during 2 weeks is carried out. Once the desired objectives obtained, it is drawn off and pressed. Afterwards both varieties are blended.

TASTING

Colour: Cherry red with violet hues, clean and bright.
Aroma: Medium intensity, fruity, spicy notes given by the ageing in oak.
Palate: Smooth, wide and well structured, rich in tannins with a long after taste.

FOOD PAIRING

Pasta, rice, white meat and cheese.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 13,5%
SERVING TEMPERATURE 16º
 

Coto de Hayas Centenaria

Aragonesas Coto de Hayas Centenaria

VARIETIES

Garnacha

PROCESS

Traditional wine making, Cold maceration during 24 h. Fermented at 26º C under temperature control, followed by maceration for 10 days with skin contact. Once the desired objectives are obtained, it is drawn of and pressed.

TASTING

Colour: Deep and ruby red of great clarity and brightness.
Aroma: High intensity, fruity and floral aromas. Fine notes to toasted and spices.
Palate: Smooth start, this wine is wide, Fleshy and harmonious and well structured. Rich in nuances, very balanced and ample, long aftertaste.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 14,5%
SERVING TEMPERATURE 17º
 

Coto de Hayas Red Young

Aragonesas Coto de Hayas Red Young

VARIETIES

Garnacha, Syrah.

PROCESS

Traditional wine making at less than 25ºC in stainless steel deposits. Cold maceration for 8 days and carbonic semi-maceration for the Syrah grape. Once obtained the desired objectives, it is drawn off and pressed. After the malolactic fermentations both varieties are blended.

TASTING

Colour: Red cherry colour, with very clean violet hues.
Aroma: Medium-high intensity, strong and clean varietal. Fruity and floral notes.
Palate: Smooth and well structured, round and rich with a long aftertaste.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 13,5%
SERVING TEMPERATURE 16º
 

Coto de Hayas Crianza

Aragonesas Coto de Hayas Crianza

VARIETIES

Tempranillo, Garnacha

PROCESS

Traditional wine making at 28ºC in stainless steel deposits under controlled temperature. A maceration for 15 days is carried out, after wards the malolactic fermentation is made for both varieties separated.

TASTING

Colour: Intense red colour with violet tones; clean and bright.
Aroma: Medium and complex intensity with spicy and fruity aromas.
Palate: Smooth, wide, harmonic, with a long after taste.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 13,5%
SERVING TEMPERATURE 17º
 

Coto de Hayas Fagus

Aragonesas Coto de Hayas Fagus

VARIETIES

Garnacha.

PROCESS

Traditional method. Fermented at 28º C with temperature control. Maceration in contact with the skin throughout two weeks. After the alcoholic fermentation we control the malolactic fermentation in French oak.

TASTING

Colour: Intense cherry red colour with ruby hues. Very clean and brilliant.
Aroma: Intense, fine and elegant aroma with mature red fruit qualities. Mineral, spicy, coffee, toasted and vanilla notes, very well integrated in the wine.
Palate: Powerful start, fleshy, this wine has a good volume, on the palate it is balanced and concentrated with a good acidity. this wine is long lasting, silky and round.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 14,5%
SERVING TEMPERATURE 17º
 

Viña Temprana Garnacha Red

Aragonesa Viña Temprana Old Garnacha

VARIETIES

Garnacha

PROCESS

Selected vineyards over 25 years old with production control. Traditional wine making fermented at maximum 24º C. Maceration with its skins for 8 days.

TASTING

Colour: Ruby red colour; clean and bright.
Aroma: Medium intensity, complex aromas, blend of spices and ripe fruit.
Palate: Smooth, wide and well structured attack, long aftertaste.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 13%
SERVING TEMPERATURE 16º
 

Coto de Hayas Viñas del Cierzo Reserva

Aragonesas Coto de Hayas Viñas del Cierzo Reserva

VARIETIES

Garnacha (86%), Syrah (10%) and Mazuela (4%).

PROCESS

Traditional wine making, fermentation at 28º-30ºC under temperature control, 14 day maceration with skin contact. The malolactic fermentation took place in tanks. Both varieties are blended before the ageing in barrels.

TASTING

Colour: Intense cherry-red, bright.
Aroma: High intensity, complex aromas are of red and black fruits, mineral tones, slight smoky and spicy notes given by the time spent in barrels. Fine notes of cacao, coffee and toasted.
Palate: Smooth, wide and fleshy on the palate. Full, harmonious and balanced. Aftertaste remains long time whereas fruity and spices notes as well as memories of cacao and coffee reappear.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 14%
SERVING TEMPERATURE 16º
 

Coto de Hayas White Young

Aragonesas Coto de Hayas White Young

VARIETIES

Chardonnay

PROCESS

Maceration during 6 hours at a low temperature, traditional wine making at 16ºC under control temperature in stainless steel tanks.

TASTING

Colour: Pale yellow with greenish tones.
Aroma: Very high intensity with fruity and floral sensations afforded by the grape variety.
Palate: Smooth start, full bodied and harmonious with an elegant and long lasting aftertaste.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 13%
SERVING TEMPERATURE 8º
 

Viña Temprana Rosado

Aragonesa Viña Temprana Rosado

VARIETIES

Garnacha

PROCESS

Cold pelicular maceration for 6 hours. Fermentation at 18º C following the traditional winemaking method under temperature control.

TASTING

Colour: Very bright strawberry pink with violet hues.
Aroma: Red fruity aromas of good intensity.
Palate: Smooth, fresh and well balanced.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 13%
SERVING TEMPERATURE 8º
 

Coto de Hayas Gran Reserva

Aragonesas Coto de Hayas Gran Reserva

VARIETIES

Garnacha

PROCESS

After the selection of the best grapes, all of them hand-harvested, every grape variety is treated separately. Traditional wine making, fermented at 28º C under temperature control, afterwards a maceration for 25 days with skin contact is carried out.

TASTING

Colour: Deep and ruby red of great brightness
Aroma: The aromas are complex, a blend of very ripen black fruits, balsamic and spicy aromas. Fine notes to cacao and toasted.
Palate: Wide and complex in the mouth with a tremendous volume. Extremly soft integreted tannins. The wines shows its power and at the same time its silkiness. Very long lingering finish. Spicy and fruity aromas emerge by the retronasal passage, also cacao and coffee.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 13,5%
SERVING TEMPERATURE 17º
 

Coto de Hayas Rosé Young

Aragonesas Coto de Hayas Rosé Young

VARIETIES

Garnacha, Cabernet Sauvignon

PROCESS

Maceration prior to fermentation between 8º and 10º C during 6 hours. Once obtained the desired objectives, it is drawn off. Traditional wine making at 16ºC under control temperature in stainless steel tanks.

TASTING

Colour: Strawberry pink, very bright and clean with violet and blues hues typical from its youth.
Aroma: Good intensity with red fruit-caramel notes and very fresh.
Palate: In mouth it is wide, round, fresh and very well balanced; long lasting aftertaste.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 13,5%
SERVING TEMPERATURE 8º
 

Viña Temprana Blanco

Aragonesa Viña Temprana Blanco

VARIETIES

Macabeo

PRODUCTION

Después de un leve prensado y tras un desfangado comienza la fermentación en depósitos de acero inoxidable a una temperatura controlada de 18º a 20º C.

TASTING

Color: Amarillo pálido.
Aroma: Alta intensidad de carácter varietal. Aromas frutales.
Boca: Fresco, vivo y equilibrado.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 12,5%
SERVING TEMPERATURE 8º
 

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