Sombrero Rojo Tempranillio 2006

Winemaker’s Notes:
Fermented in stainless steel. Half the wine underwent carbonic maceration in whole bunches for ten days. The other half was destemmed and fermented nine days, and then left on the skins for a further seven. Both fermentations took place at temperatures of around 24°C in order to preserve the natural aromas and flavors of the fruit. After malolactic fermentation the two wines were blended.

Sombrero Rojo 2nd Ano 2005

Winemaker’s Notes:
Only perfect bunches are picked, as they are then left in tanks before fermentation for 2 days. Fermentation at a controlled temperature of 25°C took six days, after which, the wine was left in contact with the skins for a further 16 days. After malolactic fermentation, the wine is aged in American oak barrels for six months.

Sombrero Rojo Crianza 2003

Winemaker’s Notes:
Only perfect bunches are picked, as they are then left in tanks before fermentation for 2 days. Fermentation at a controlled temperature of 25°C took six days, after which, the wine was left in contact with the skins for a further 16 days. After malolactic fermentation, the wine is aged in American oak barrels for twelve months before blending and bottling.

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