Campo Viejo Tempranillo
Winemaking and ageing:
Fermentation in stainless steel vats at a controlled temperature of around 25ºC.
Maceration with skins for approximately 12 days.
The wine spends 4 months in American oak casks before rounding off its ageing in the bottle.
A cherry red color, suggestive of a vibrant Tempranillo wine.
On the nose, it’s rich aromas have a pronounced intensity with an initial scent of ripe red fruit followed by gentle sweet notes of vanilla and spices.
On the palate, it is perfumed, soft and fresh with a long finish with notes of fruits, vanilla and cocoa.
Varieties: 100% Tempranillo