D.O. La Mancha
WINEGROWING – OENOLOGY
The grapes are carefully harvested and transported to the winery. If they are machine harvested, they are harvested at dawn or just before dawn, when the air is coolest and the temperatures are the lowest. The musts are fermented with grape skin contact at a controlled temperature. During the fermentation process, several pump-overs are made to assist in the extraction of varietal aromas, tannins and color.
This Tempranillo pairs well with charcuterie (like Jamón Serrano), Manchego cheese and paella – just think ‘Tapas and Tempranillo’.
On the fresher side, 14ºC -16ºC (57-60 Fahrenheit)