Tindu 2017

Vineyard / soil:

Vineyard located between the towns of Cehegín and Bullas, next to the Quípar river. Dry land head-prune vines. Slimy calcareous soil with edge areas

Elaboration:

Manual harvest in mid-September of the middle part of the vineyard. A part of the grape was de-stemmed without crushing and another part was provided with a certain percentage of whole bunches. Fermentation in stainless steel tanks with their own indigenous yeasts, maceration for 15 days. After pressing and removing the lees, it is placed in barrels, where it carries out malolactic fermentation and aging on its lees. During the barrel aging, it clarifies and stabilizes naturally. For this reason, it is probable that precipitates may appear in the bottle due to its natural elaboration. Sulfurous (SO2) is not added in any manufacturing process, nor in bottling

Aged in 500 liters 2- year old French and American oak barrels for 7 months

Serving temperature:

Between 16-18ºC

Pairing:

This wine pairs well with ham, not very mature cheeses, stews with not very spicy sauces, cooked or stewed vegetables, poultry, red meat, grilled meats and roasts.