BOCANEGRA RED WINE – ORGANIC
5,00€
BOCANEGRA RED WINE – ORGANIC
5,00€
PAIRINGS
Red meats, rice dishes and semi-cured cheeses.
TASTING NOTES
Intense cherry red colour, with violet tinges and hints of violet. Clean and bright, with a high depth of colour.
On the nose, aromas of ripe red fruit stand out, entwined with spicy and balsamic notes.
Tasty and intense, powerful on the palate, with ripe tannins that give this wine a long, lingering finish.
SERVICE: We recommend serving it at around 14ºC.
ABV: 14,0%
DESIGNATION OF ORIGIN: Alicante
AGEING: Young
VARIETIES: Merlot – Petit Verdot
VINEYARD: Located at an altitude of 650 metres in the “La Serrata” Estate, Villena-Alicante.
SOIL: Sandy soils with high permeability and low salinity.
HARVEST: Each variety was harvested separately, as they have different ripening times and can thus express their maximum fullness. The grapes are harvested mechanically at night, thus avoiding oxidation and high daytime temperatures.
PRODUCTION: Each variety is made separately in stainless steel tanks, and after a cold maceration for 2-3 days at 8-10º C, we let the indigenous yeast ferment for over 15 days at a temperature not exceeding 28ºC.
MARIDAJE
Red meats, rice dishes and semi-cured cheeses.
TASTING NOTES
Intense cherry red colour, with violet tinges and hints of violet. Clean and bright, with a high depth of colour.
On the nose, aromas of ripe red fruit stand out, entwined with spicy and balsamic notes.
Tasty and intense, powerful on the palate, with ripe tannins that give this wine a long, lingering finish.
SERVICE: We recommend serving it at around 14ºC.
ABV: 14,0%
DESIGNATION OF ORIGIN: Alicante
AGEING: Young
VARIETIES: Merlot – Petit Verdot
VINEYARD: Located at an altitude of 650 metres in the “La Serrata” Estate, Villena-Alicante.
SOIL: Sandy soils with high permeability and low salinity.
HARVEST: Each variety was harvested separately, as they have different ripening times and can thus express their maximum fullness. The grapes are harvested mechanically at night, thus avoiding oxidation and high daytime temperatures.
PRODUCTION: Each variety is made separately in stainless steel tanks, and after a cold maceration for 2-3 days at 8-10º C, we let the indigenous yeast ferment for over 15 days at a temperature not exceeding 28ºC.
