Region: Red Wine from Extremadura
Varietal: Red wine no aging in wood, result of the coupage of the Tempranillo and Cabernet-red Sauvignon varieties.
Tempranillo is the quintessential Spanish grape variety, although currently it is being cultivated around all the world. Wines produced with this grape variety are high quality ones, balanced, full-bodied and with character. Although it is a variety that behaves very well alone, we have decided to include a percentage of a grape variety that behaves really well under the Extremadura weather and soil and gives the wine a personality of its own. The Cabernet Sauvignon variety is adapted to the drier areas of the Iberian Peninsula, also loves the sun and heat, so without any doubt, Extremadura in general and Tierra de Barros in particular has the ideal characteristics for the cultivation of this plant. She brings to the Tempranillo, among other things, intensity of color and complexity of flavors and aromas.
Tasting notes: Beautiful burgundy red with purple violet tones and a clean aroma which accentuates its fruitness. It is fleshy on the palate with a perfect balance between body, alcohol and acidity, producing an elegant aftertaste.
Oh My God ! Red young Wine 2015
Number of bottles produced: 650,000.
Harvest and processing: Due to the high temperatures that can be reached in our area, we start the harvest of these varieties to mid-late August, when the grape is at its ideal ripeness. Vintage is made in the cool of the evening by hand, depositing the clusters in baskets with about 20/25 kilos each. The grape is transported to the winery in refrigerated vans, ensuring that the field trip to the Winery is as short as possible.
The two varieties are fermented separately and in different ways to extract all the character of each, with native yeasts, the crio-maceration below 20 ° of temperature process.
Gastronomic pairs: A wine to enjoy on any occasion, relaxed at home or with a good book after a long day at work or with a lunch or dinner with family or friends. Pair it with cured cheeses, cured ham, lean cooked meat, roasts, fish cooked in sauce and traditional stews.
Serve between 14°C and 16°C.