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Anma Red
VINIFICATION
Vinified in 10.000 liter trunk conic concrete tanks. Pre-maceration at 3-4ºC for 24 hours in a cold room. Alcoholic fermentation in concrete tanks, with maceration periods of around 18 - 21 days.
Carrying out remontage twice a day up to 1020 density. From there, they are carried out without aeration and three delestage during maceration between densities of 1070-1040 of the alcoholic fermentation.
It remains in wooden fudres of 5,000 liters for 10 months, where the malolactic fermentation takes place.
GRAPES VARIETIES
Syrah y Garnacha.
SENSORY ANALYSIS
: Cherry red, with ruby-colored trim. Middle layer. Generous tear and clean and shiny appearance.
Fine and complex aromas, intense and elegant nose. Aromas of ripe red fruit, with toasty and balsamic notes, with subtle roasted and mineral touches as well.
On the palate it stands out for its smooth and round attack and its polished tannin. With a medium palate, balanced acidity that enhances its silkiness. Persistent aftertaste, reminiscent of those toasted nuances.
RECOMMENDATIONS
Serving temperature Between 14º- 16º.
Consumption Until 2025 if kept in good condition.
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