Varieties: 100% Tempranillo.
Altitude: 870 – 908 meters above sea level.
Soil type: argilo-calcaris.
Elaboration: Manual harvest with strict selection in the own vineyard and in several passes. 70% in stainless steel tanks, 15% in open oak barrels and 15% in 3000 and 4000 liter oak vats. Fermentation at 25ºC with native yeasts. Malolactic fermentation in barrels of 400 and 500 liters. Finally, aging for five months in used 225, 400 and 500 liter French oak barrels.
Service: Serve between 14 and 16ºC.
Pairing: Cold meats, vegetable salads and Iberian secret.
If you are a professional and want to have Milú in your restaurant or local, all you have to do is contact email@example.com with your order and your details.