What Alfredo Maestro likes most about the wine sector is that he never finishes learning. In his continuous travels through other countries, he does not stop trying new things and discovering true wonders in areas that he never thought could make wines.
Harvested the last week of September manually; The grapes were vatted squeezed with all the stems. Vinified in stainless steel tank by plots with the native yeasts themselves, no correction or contribution was made, daily pumps are made, maceration of 12-15 days. Racking and start of malolactic fermentation also in stainless steel tanks for 30 days; It is racked to remove impurities and solid residues by decantation allowing this to reach the bottling phase in optimal conditions of cleanliness and natural stabilization. However, during the life in the bottle as is NORMAL it is possible that precipitates arise given its natural elaboration.
In this harvest the grapes come from several areas, mainly from vineyards in Nava de Roa (Burgos), Moradillo de Roa (Burgos) and Peñafiel (Valladolid).
Made without ageing: 100% Tempranillo. It is a generic tempranillo from the Douro, floral and balanced. Only fruit and no wood. Straight to the heart.
Fab with white beans with chorizo, grilled pork, round beef, Iberian
