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.

Color: Bright cherry color with a touch of violet around the rim.
Nose: Intense, reminiscent of red fruits, strawberries, caramelized apple, orange peel and a balsamic hint.
Palate: Juicy, full and well-balanced.

Technical:
Alcohol: 12.8%
Acidity: 3.9 g/l
Volatile acidity: 0.35 g/l
PH: 3.87

The Romans were the first to cultivate grapes on the Iberian Peninsula, now the 3rd largest exporter of wine in the world. Spain is a mosaic of terrains and climates, from the arid South to wet Northern regions. Originally known for their bold reds (Riojas), Spanish vinters now produce an array of exquisitely crafted wines that are among the finest in the world.