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Fermentation and maceration on the skins is carried out at a controlled temperature of 28 to 30 degrees Centigrade and lasts for 18 to 20 days
Refreshing acidity balances underlying minerality
in the hills north of Treviso
Characterful and complex with a moreish balance of attractive chalky tannins and acidity
Valenciso Rioja Reserva 2016 Gros Fermentation and maceration on theWinemaking Harvested in October the winery follow sustainable viticulture and are moving towards organic practice. Aged for 17 months in French oak barrels, less than 3 years old; one third of which are renewed annually. Tasting Note Savoury aromas alongside lifted, perfumed notes of violet and blackberry. This wine shows all the elegance of the variety tight and concentrated with spice, fine tannins, great complexity and purity. Food Match Red meats,
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