Las Ocho

VINIFICATION

Elaboration in 10,000 l truncated-conical shaped concrete tanks. Pre-maceration at 3ºC to 4ºC during 24 hours in cold rooms. The alcoholic fermentation is done in concrete deposits, with maceration time of about 18 days. The pumping over is done with air twice a day until 1020 gr/l of density, when it’s done without air. Three délestage during the maceration with density between 1070 and 1040 gr/l of the alcoholic fermentation.

GRAPES VARIETIES

Bobal, Monastrell, Garnacha Tinta, Tempranillo, Cabernet Sauvignon, Cabernet Franc, Syrah y Merlot.

SENSORY ANALYSIS

Medium-deep intensity. Dark cherry-red with ruby rim. Long legs. Clear and bright.

Complex aromas, well combined bouquet. We can and ripe red fruit notes, toast and herbal hints and a slight mineral touch.

Smooth and balanced tannins. Long length, equilibrated acidity that reinforces its silkiness without weakening it. Long and persistent aftertaste, bringing back the toast and herbal hints.

RECOMMENDATIONS

Serving temperature: approximately 14º-16º.
All of these characteristics make Las Ocho a wine which allows it to match with a wide range of current gastronomic proposals.
Capable of respecting the unctuous texture of vegetables and at the same time support the seasonings, spices and meats that can accompany them.