Aragon Abbey Tinto Crianza

It owns a big maroon red layer. Mature fruit aroma matching very well with the vanilla and spicy aroma acquired during the aging period in the barrels made of oak. Full – bodied wine. It owns soft tannins and is highly persistent in the mouth. 

Garnacha and Tempranillo

Lots chosen and bush – trained with a cultivation background of 2,2 x 2,2 m., cultivated in dry land and with an age over 30 years in the case of the Garnacha and 20 for the Tempranillo, Cariñena Designation of Origin, at an average height of 650 m.

The grapes belonging to each variety are harvested separate, with our own hands, at the optimal maturation time, the Tempranilo during the first two weeks in September and for the Garnacha during the second two weeks in September. Grapes are destemmed and put in stainless steel deposits in order to carry out the alcoholic fermentation at a temperature of 26º C during 15 days. Once finished, and regarding the wine coming from the bleeding – out process, we carry out the the malolactic fermentation and then, we put it in barrels made of French and American oak during 8 months. Afterwards, they are bottled according to the most strict hygienic conditions and remain there during the ageing process ever since.

In a 75 cl. Bordeaux kind of bottle.

It combines with roasted and grilled white and red meat (buoy, beef), game hunting (deer, wild boar, roe deer), stewed meat, foie – gras and cured cheese, birds and fish with very elaborated sauces.

16º-18º C.

13.5º