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ROURA RED "TRES CEPS" AGED
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juan antonio pérez roura
red wine, Aged
Cabernet Sauvignon, Merlot, Syrah
Alella
2006
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De-stemmed grapes, fermented at 28ºC.
Maceration time from 10 to 12 days, according to T.P.I.
12-month ageing in tank and 15 months in Allier French oak barrel and Ohio American oak barrel.
Bright surface. Brillante en superficie. Ruby red robe.
Elegant ageing aroma. Good intensity., Spicy.
Sweet-toothed on the palate. Good balance acidity-tannins. Velvety, with a large after taste and good persistance.
Cured products and delicatessen, meat, game meat and creamy medium cheeses.
16º - 18ºC
13 % Vol.
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