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Tasting Notes:
Elaboration and Aging :
Made with grapes 100% Tempranillo And a breeding 6 months in French and American oak barrels .
The peculiar characteristics of the vineyard that serves as support for the elaboration of these wines force a careful configuration of the vintage process. This is a reasonably large property where the ripening cycle of vines, grown in glass and with an average age over 30 years, is not uniform. The objective is to collect the fruits in season and this obliges to visit the vineyard repeatedly.
Next, the sieve of the clusters is precepted in a selection table, prior to a controlled process of macerations and fermentations.
Little by little, one bunch after another, those grapes that mature in the plain, next to the cellar, become "old acquaintances" of the technical team, who studies their behavior thoroughly, before and after fermenting.
At that time, it is essential to pay as much attention to the analytical tables as to the tasting of the different deposits, in order to define the roadmap for each of the wines. The best endowed will be ready to make the malolactic fermentation in the oak barrels, always brand new.
Curiosities
Mano a Mano is a wine that, with few harvests in the market, has managed to retain a good part of the fans, becoming a reference among the Castilian-La Mancha reds. From the year 2007, has also premiered a spectacular winery, in the Alhambra (Ciudad Real), with 5,000 square meters of construction and surrounded by 300 hectares of old vines of Tempranillo. Aged, weathered vines, cultivated on sandy soils that hide under a bed of boulders, fern, clay and limestone, and whose yields do not reach the two Kilos of grapes per plant.
In this year 2014 this wine premieres label, coinciding with the tenth anniversary of the winery.