In the former Rome, the wine was elaborated slowly in clay amphoras, allowing one constant mike oxygenation, in a long time fermentation process, supporting all the healthy intact characteristics of the wine.
One more benefit of the fermentation in clay amphoras is the micro evaporation of the water, concentrating the natural aromas of the grape.
The result is a wine of an extraordinary quality.
“We want that our wine be A WITNESS of this traditional technology”
An Author Wine
Wine elaborated 100% in clay amphoras.
20 months in barrels.
Vino de la Tierra de Castilla I.G.P.
Tempranillo, Syrah and Cabernet Sauvignon.
Harvest: First two weeks of September 2008
- Color: Color cherry-red with ruby nuances,
very clean and bright.
- Aroma: Intense aromas of wild black fruits,
toasty notes, floral undertones and fine tannins.
- Taste: Pleasant and persistent aftertaste.
Pairing: Grilled meat, stews, cured cheeses and game
Testigo Wine Awards
Hong Kong 2010
II Challenge to the Best Spanish Wines for Asia
China Sommeliers Challenge
Concurso Nacional de Vinos Premios Mezquita Córdoba
Hong Kong 2011
III Challenge to the Best Spanish Wines for Asia
Wine & Spirits Wholesalers of America
Korea Wine Challenge 2013