Black fruit predominates, but compote on the wood. A good red wine, served around 14ºC, accompanying wild game dishes hair and feather and red meat recipes in its different aspects. Decant half an hour before. Development and Aging The wines of "Pesquera" always made from whole, destemmed fruits. The maceration, at a controlled temperature, lasts two to three weeks. After pressed, and unclarified, wines directly pass a wise and subtle combination of American oak barrels, Spanish and French with different toast. There they will rest among frequent decanting for 18 months, "Pesquera red wines" and not less than 24 months the "Reservations" and "Gran Reservas". The fermentation temperature ranges between 22nd and 27th C. two lifts are made daily. Once the fermentation, the grape skins are pressed. The wine remains in stainless steel tanks for about 20 days, and later pass it on to American oak barrels for 16, 24 or 36 months, depending on the type of wine. The barrels always renewed for a wine of maximum quality. It is in the barrel where it gets the roundness of flavor and aroma that reaches the mouth and becomes elegance. Then only it should be bottled and the rest of the bottle finish to acquire full sabor.Crianza: 24 months in American oak barrels and 12 months in bottle.
Features
- Type of Wine
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Red Wine
- Grape Varieties
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Tempranillo
- Type of Ageing
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Reserva
- Alcohol Content
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13.5%
- Serving Temperature
-
14
- Vintage
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2003
- Presentation
-
1 bottle
To combine
- Pairing
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Red Meats,
Game Meats