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
 

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