Cerro del Toro Tannat 2021
Tannat
Tasting Notes:
This unoaked Tannat directly expresses all the characters of the variety. Its ripe tannins give structure to an intense wine full of color, full body and a fair acidity that makes it very juicy. It has aromas of ripe black fruits such as plum, licorice and violets. In the mouth is structured and fresh, with a long persistence.
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Tasting Notes:
This unoaked Tannat directly expresses all the characters of the variety. Its ripe tannins give structure to an intense wine full of color, full body and a fair acidity that makes it very juicy. It has aromas of ripe black fruits such as plum, licorice and violets. In the mouth is structured and fresh, with a long persistence.
Tannat
Tasting Notes:
This unoaked Tannat directly expresses all the characters of the variety. Its ripe tannins give structure to an intense wine full of color, full body and a fair acidity that makes it very juicy. It has aromas of ripe black fruits such as plum, licorice and violets. In the mouth is structured and fresh, with a long persistence.
Preparation:
Once the fruit entered the winery, the clusters were destemmed, and must was subject to a cold soak treatment for 24 hours. Alcoholic fermentation was activated in stainless steel tanks with selected yeasts, and after 10 days the pomace was pressed. During the maceration (at 24 ° C), closed and open pump-overs were carried out to control the extraction of aromas and flavors. The wine underwent malolactic fermentation and had no contact with oak during aging.
Tasting Notes:
This unoaked Tannat directly expresses all the characters of the variety. Its ripe tannins give structure to an intense wine full of color, full body and a fair acidity that makes it very juicy. It has aromas of ripe black fruits such as plum, licorice and violets. In the mouth is structured and fresh, with a long persistence.
Preparation:
Once the fruit entered the winery, the clusters were destemmed, and must was subject to a cold soak treatment for 24 hours. Alcoholic fermentation was activated in stainless steel tanks with selected yeasts, and after 10 days the pomace was pressed. During the maceration (at 24 ° C), closed and open pump-overs were carried out to control the extraction of aromas and flavors. The wine underwent malolactic fermentation and had no contact with oak during aging.