Varieties: 90% Tempranillo, 5% Graciano and 5% Macabeo (Viura) and Malvasia.
Soil type: Clay – calcareous.
Climate: Atlantic with Mediterranean influences.
Elaboration: Manual harvesting of grapes from vineyards with an average age of 60 years and low yields in boxes of 12 kg. Controlled temperature prior to fermentation in cold rooms specially designed for this for a period of 24 hours (4-6 degrees). Selection of grapes on the table and separation of shoulders and tips. This wine is made from skinned shoulders. fermentation in small stainless steel tanks and 7000 liter French oak vats. Wine obtained by means of an extraction system without oxidation or friction by means of a membrane bag full of water (system developed in the winery itself).
Service: Serve between 15 and 16ºC.
Pairing: Serve with steak, toast with ham and roast ternasco.
If you are a professional and want to have Trasnocho in your restaurant or local, all you have to do is contact email@example.com with your order and your details.