Vineyards
Made with Tempranillo and Grenache vineyards from the 3 sub-zones of Rioja with different types of soils: Rioja Alta, Rioja Alavesa and Rioja Eastern slopes of the Sierra de la demanda, with north facing.
sheep cheese
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Red wine Bordón Crianza
Elaboration The selection of the fruit, the processing is based on the de-stemming of the bunches and soft pressing of the grapes to make the alcoholic fermentation and the malolactic fermentation. Foster The wine is aged in barrels of white oak (Ohio) medium toast and French oak for 14 months, with a racking every 4 months to facilitate the natural clarification. Subsequently it remains 6 months in bottle for refinement. Pairing Legumes, white meats and grilled, sheep cheese, pastas and fried foods in general -
Red wine RB Rioja Bordon Selection
VineyardsMade with Tempranillo from vineyards from the 3 sub-zones of Rioja with different types of soils: Rioja Alta, Rioja Alavesa and Rioja Eastern slopes of the Sierra de la demanda with north orientation.Elaboration
The grape previously destemmed, fermented in contact with the skins at an average temperature of 22 ºC. On completion of the fermentation, the wine remains in contact with the skins (grape skins) during 7 days. The de-acidification maloláctia occurs in barrels of new american oak medium toast. Foster The wine is raised in barrels of new american oak medium toast for 12 months with interruptions every 4 months to perform the decanted. Subsequently the wine is already stabilized continued their evolution in bottle. Pairing Vegetables substantial, white meat stuffed, beef, lamb, pig, veal, sheep's milk cheeses and pasta made.
