Coto de Hayas Crianza 2019 (Spain)
- French & American oak
- Complex fruits
- Smooth mouthfeel
- Long finish
Intense red colour with violet tones; clean and bright. Medium and complex intensity with spicy and fruity aftertaste. The palate is smooth, wide, and harmonic with a long finish.
The grapes for this Crianza are a blend of Garnacha and Tempranillo, from vines of 30 & 40 years old respectively. With harvest taking place on the 2nd week of September.
Traditional winemaking at 28ºC in stainless steel deposits under controlled temperature. A maceration for 15 days is carried out, afterwards the malolactic fermentation is made for both varieties separated. After the malolactic fermentaion, wine is taken to French and American barrerls during 6-9 months. Additional bottle ageing before release.
- French & American oak
- Complex fruits
- Smooth mouthfeel
- Long finish
Intense red colour with violet tones; clean and bright. Medium and complex intensity with spicy and fruity aftertaste. The palate is smooth, wide, and harmonic with a long finish.
The grapes for this Crianza are a blend of Garnacha and Tempranillo, from vines of 30 & 40 years old respectively. With harvest taking place on the 2nd week of September.
Traditional winemaking at 28ºC in stainless steel deposits under controlled temperature. A maceration for 15 days is carried out, afterwards the malolactic fermentation is made for both varieties separated. After the malolactic fermentaion, wine is taken to French and American barrerls during 6-9 months. Additional bottle ageing before release.
Original: $69.13
-65%$69.13
$24.20Description
- French & American oak
- Complex fruits
- Smooth mouthfeel
- Long finish
Intense red colour with violet tones; clean and bright. Medium and complex intensity with spicy and fruity aftertaste. The palate is smooth, wide, and harmonic with a long finish.
The grapes for this Crianza are a blend of Garnacha and Tempranillo, from vines of 30 & 40 years old respectively. With harvest taking place on the 2nd week of September.
Traditional winemaking at 28ºC in stainless steel deposits under controlled temperature. A maceration for 15 days is carried out, afterwards the malolactic fermentation is made for both varieties separated. After the malolactic fermentaion, wine is taken to French and American barrerls during 6-9 months. Additional bottle ageing before release.
