Valmiñor Tinto
Processing
Pre-selection and grape analysis. Hand-harvest of the sousón, brancellao and caíño grapes, all of them from our own vineyards located in O Rosal valley over a fault of metamorphic schist in contact with granite. Selection table in the winery, pressing and destemming before entering stainless steel tanks. Maceration and alcoholic fermentation under controlled temperature (23ºC) for approximately fifteen days. Emptying out tanks and malolactic fermentation. Short time in French oak. Bottling. Resting in the bottle for three months before its distribution.
Tasting
Atlantic origin. Valmiñor presents an intense ruby red with purple reflections. On the nose the wine stands out for its freshness and expressiveness highlighting intense fruity aromas. Black fruits as blackberries and blackcurrants… all this wrapped with balsamic herbs and roasted aromas. In the mouth, it is surprising its explosive freshness and youth, expressing a unique and original character.
Drinking Temperature
16 – 18ºC
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