SIERRA CANTABRIA RIOJA
The grape is originated from a proprietary vineyards in San Vicente de la Sonsierra, La
Rioja, Fincas La Veguilla, Jararte and Valgrande, with average yield of 481 gal/acre. The
wine is specially made of manually selected clusters of wine with further selection in the
winery by means of a sorting table. The vinification is done traditionally with 100%
destemmed, followed by free-fermentative cold soak for 48 hours with pump-over with
controlled temperature of 28°C - 30°C.
This Spanish wines must be at least two years old before they are sold, and they must
(in most cases) have spent at least one year in oak barrels. Dark garnet in color, it
shows spicy vanillin aromas over ripe, plumy fruit on the nose and palate, with
lemon-squirt acidity adding structure to "sweet" oak and fruit.
FOOD MATCH: Very fine with a simple Italian dish of chicken breast braised with
wild mushrooms. In addition, it makes a good pairing with Stews, Legumes, Red and white
meats, cheese and pate, roast squab with almond sauce.
Tasting Notes
