Spain, DO Navarra
Tempranillo
Description
Suggestive deep-red tone. Notes of sweet liquorice and blackberries. Soft tannins. Fresh in the mouth, easy to drink but complex with a long finish.
Certificates
Alcohol
13.5%
Analytical data
dry
Vinification
Long cold maceration lasting at least 6 days to extract fruit from the skin. Fermentation is slow, not above 28ºC, with daily pumping over. Alcoholic fermentation is followed by malolactic fermentation in stainless steel containers, lasting several months.
Vineyard
The Nekeas Valley lies along the most northern boundary for growing Tempranillo in Spain. This limits us to low production to make sure it matures properly. Although the name Tempranillo refers to its early cycle, at Nekeas it is one of the last to mature in mid October. Nevertheless, this delay gives the variety a particular character: fine, elegant and fresh. Liquorice and blackberries and a fine, smooth tannin.
