Curios Tempranillo

Winemaking: Fermented and macerated for 5 days at 22ºC, pumped over twice daily. Final fermentation at 18ºC without the skins to balance structure and freshness. Part of the grapes fermented using carbonic maceration. It was cols stabilised and lightly filtered before bottling. Ageing In deposits (4 months) and in bottle
Alcohol content: 14% vol.
Total acidity: 4.7 g/l
Residual sugar: 3.6 g/l