Coto Crianza

VINIFICATION:
The tempranillo grapes are fermented in our Oyón cellar in vats
with capacity of between 30 and 45 Tm. fitted with the most advanced
technology for the strict control of fermentation and maceration
temperatures and colour extraction. The aim, to achieve the right
balance between structure and balance in the wines.

AGEING:
Minimum 12 months in selected 225-litre, American-oak barrels and
at least 6 months in the bottle before release by the wine cellar.

TASTING NOTES:
Ruby-red colour. The fresh fruit aromas are preserved in the nose,
together with typical liquorice aromas from the oak. Hints of vanilla.
In the mouth good balance. Silky, velvety with good intensity.

FOOD PAIRING:
Versatile and easy to combine: perfect with white meat, certain fish
(especially cod), veal and mild cheese. Best served at 16-18ºC
(60.8-64.4ºF).