2019 Pago de los Capellanes Joven Roble (Tempranillo)
AGING: it rests in 300-liter French oak barrels for 5 months.
PREPARATION: After a brief cold pre-fermentation for 6 days below 12ºC, a controlled alcoholic fermentation begins, with the sowing of our selected yeasts. Fermentation in remounted stainless steel tanks and two daily controls for density and temperature. At the end of this fermentation malolactic begins without the addition of bacteria, tempering the cellar at 22ºC for 24 days. It is racked separating the lees without filtering or clarifying.
PAIRING: Starters, Cheeses, Meat, Pasta, Blue Fish, Mediterranean cuisine.
SERVICE TEMPERATURE: 16-18ºC
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