Pata Negra Roble

Tasting notes

It is intense red color, with purple tones, on the nose stands out firstly the varietal aromas complementing with the tones of the barreling time, vanilla and smoked ones.

This Pata Negra Roble is structured in the mouth, balanced and nice. It is a Roble sweeping and with a long aftertasting.

Fermenting process

This Pata Negra Roble is obtained from the selected grapes. It fermented at control temperature around 22-25º C. to conserve the varietal aromas. It bleeds four or five days after being vatted to obtain a soft tannic structure as correspond to a young wine. After the malolactic fermentation is taken into a barrel during three months. It complemented with a lighly barreling where is finished rounded.

Servicing recommendations

We recommend serving this Pata Negra Roble Valdepeñas D.O. at a temperature between 14º -16º C.

Pairing

Pata Negra Roble is a Valdepeñas D.O. wine that combines perfectly with all kind of meats and well-seasoned stews.