VARIETIES: 100% VIURA
COLOR: Light Straw color
NOSE: Fresh white fruit aromas, tropical notes, and white floral nuances.
PALATE: Fresh and citrusy, with tropical flavors and crisp acidity, leading to a refreshing, clean finish.
WINEMAKING: Temperature controlled fermentation for 20 days in stainless steel, before natural clarification in tank. Light filtration and stabilization before bottling to maximize freshness.
VARIETIES: 80% TEMPRANILLO, 20% GRACIANO
COLOR: Intense purple, with a red rim
NOSE: Intense and elegant aromas of vanilla, fennel, ripe red fruits, licorice, and mineral notes.
PALATE: Structured, round, long and very balanced. Smooth and velvety upon entry, with mature tannins, and red fruit flavors. Spicy and mineral notes blend with tasted oak, and fine tannins create a pleasant finish.
WINEMAKING: Temperature controlled fermentation for 12 days, followed by malolactic fermentation in barrel. Aged in American oak barrels for at least 17 months.
VARIETIES: 100% Tempranillo
COLOR: Brilliant dark cherry color
NOSE: Cherry, tobacco, mineral and smoke notes on the nose.
PALATE: Light, firm tannins, with mature red fruit flavors. Supple texture, with bright acidity and a spicy finish.
WINEMAKING: A manual harvest handpicked from 30 of the 150 hectares belonging to the winery. The wine is produced using a process of de-stemming, followed by 6-7 days of fermentation, and finally 10-15 days of maceration. The temperature throughout the process is tightly controlled, never rising above 28ºC. The Crianza is aged in both French and American oak equally for 18 months, with periodical racking. All the barrels are a maximum of 3 years old.
VARIETIES: 100% Tempranillo
COLOR: Intense purple color
NOSE: Expressive boysenberry, dark chocolate, and exotic spice on the nose
PALATE: Fresh and focused, with boysenberry and dark chocolate repeating on the palate. Bright acidity keeps the finish long and lively.
WINEMAKING: Luis Medrano is made from the ion of the best grapes available at the winery: vineyards over 45 years old, yielding 2500 to 3000 kg/ha. Amador Medrano chooses the most adequate plots, depending on the climate, disease, etc., which differ every year. The wine elaboration takes place in French oak vats, and then undergoes a 2 day process of cold maceration, followed by 26 days of fermentation in temperatures of 28ºC less. The malolactic fermentation takes place in a new French oak barrel and, upon completion, it is transferred to yet another French oak barrel, where it remains until having spent a total of 11 months in the barrels, before being bottled.
VARIETIES: 100% Tempranillo
COLOR: Deep, intense red, with a light purple rim
NOSE: Intense ripe red fruits aromas, with notes of vanilla and hazelnut.
PALATE: Cherry and licorice flavors, with savory olive and rosemary notes. Well integrated tannins, and lively acidity create a fresh, lengthy finish.
WINEMAKING: A manual harvest handpicked from 30 of the 150 hectares belonging to the winery. The wine is produced using a process of de-stemming, followed by 6-7 days of fermentation, and finally 10-15 days of maceration. The temperature throughout the process is tightly controlled, never rising above 28ºC. The Crianza is aged in both French and American oak equally for 12 months, with periodical racking. All the barrels are a maximum of 3 years old.