Wine: Viña Coqueta
Varieties: 90% Tempranillo and 10% Graciano.
Soil type: Clay – calcareous.
Climate: Atlantic with Mediterranean influences.
Elaboration: Manual harvesting in boxes of 12kg of grapes from a vineyard called Coqueta. Prior to fermentation, the grapes remain at a controlled temperature (4-6 degrees) for 24 hours, in a cold room specially designed for this. First, there is a thorough selection of the grapes on the table. Then separation of the shoulders and tips of the grapes, using to make this wine exclusively the skinned shoulders. While the tips, are intended for carbonic maceration. The fermentation is carried out in small stainless steel tanks and also 7,000 liter French oak vats. Malolactic fermentation takes place in new barrels. Finally, it is aged for 26 months in new 85% French and 15% American oak barrels.
Service: Serve between 15 and 17ºC.
Pairing: Pepper steak, roasted poultry meat rice.
If you are a professional and want to have Viña Coqueta in your restaurant or local, all you have to do is contact firstname.lastname@example.org with your order and your details.