+ Ra 26 meses 2012-2014 (Lote 5) Vermouth nicely integrated with a creamy

nicely integrated with a creamy finish

Bij gevogelte

The wine is then aged for 3 months 'sur lie' in stainless steel cuves and 8 months in 500 liter French oak barrels

The production process that turns wine into vinegar takes place in two stages: bacteria in the sherry casks ensure that the alcohol is converted into acetic acid

+ Ra 26 meses 2012-2014 (Lote 5) Vermouth nicely integrated with a creamy100% tempranillo (local: tinto fino) from the best soils near Pesquera de Duero. Blend of different years: 2012 and 2014, from which only the best grapes were selected. The wine has been in French and Central European oak barrels for 26 months. Not filtered before bottling. A lot of expression in the nose and very complex aromas of ripe blueberries, cherries, licorice, a somewhat earthy undertone, also thyme, coffee and chocolate. The start in the