Finca La Capitana belongs to the O.D. Ribeira Sacra, specifically the Amandi subzone. It belongs to 100% red Tempranillo variety and has an annual production of 1,500 bottles.
Selection of our tempranillo grapes from the Finca La Capitana. Cold maceration for 7 days in conical French oak tanks. Subsequent fermentation at 25 degrees with four times per day. Once the fermentation, filling the conical tanks and maceration post-fermentation for 30 days. Then aged for 7 months on its lees. Crianza 18 months in French oak barrels and 18 months in bottle.
Red cherry, with a high middle layer. Abundant tears. Aromas of black fruits intensive (currant-blackberry) notes of toast, toast, smoked, integrated wood. Body with good structure, fleshy, unctuous, with notes of black fruits, chocolate, mineral notes, a wine with great personality.