Red wine made with Tempranillo grapes from vines planted in 1960. The vineyard is situated at an altitude of 640m on the slopes of the Toloño mountain chain, with a North-South facing plots and clay-calcareous soil. It is made in 5000 litres wooden tanks in a traditional way with destemmed grapes and whole grains. Subsequently dry ice is used to develop an intracellular maceration as long as possible. During the alcoholic fermentation, which lasts 20 days, the juice is pumped manually. Afterwards, the wine is transferred to new French oak barrels for a malolactic fermentation at 20 degrees. Aging for 10 months. Intense ruby colored wine with aromas of ripe fruit and spices. Its balance and freshness on the palate are positively surprising. Its unctuousness and its singular style stand out, with great potential in all its complexity is a true reflection of the terroir, which makes Finca La Canoca unique.
