Vendinia is done manually. It begins in mid-October in the Tempranillo variety and at the end of the month in the Graciano variety.
Made in concrete tanks. After a slight stripping and crushing, the must is in contact with the skins for 13 days.
It will remain for 24 months in French and American oak barrels. Finally in the bottle for 12 months.
Cherry red color of medium intensity with a tile edging that denotes its aging in the barrel. Aromas of ripe black fruit, toffee and balsamic.
In the mouth, it shows good structure. Fresh, silky, elegant and a long and persistent finish.
Perfect for all types of roasted, stewed or grilled meats. Fine deli, tenderloins, game dishes, and strong and cured cheeses.
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