How does it taste?
Fruit
Toast
Body
Acidity
Tasting notes
Look
Red cherry intense, clean and bright
Smell
High intensity, fruity and floral, clean and powerful aroma. Varietal character with toasted tones mild and spicy provided by the oak aging.
Taste
soft, bulky, large, fleshy, harmonious and structured attack. Rich in nuances, very balanced and broad and very long aftertaste.
Information
-
Ageing
Joven con crianza
-
Appellation
Campo de Borja
-
Grape
Garnacha
-
Country
Spain
-
Zones
Aragón
-
Alcohol
14%
-
VIVINO Points
3,9
-
Tipo de Vino
Tinto
Fruit
Toast
Body
Acidity
Tasting notes
Look
Red cherry intense, clean and bright
Smell
High intensity, fruity and floral, clean and powerful aroma. Varietal character with toasted tones mild and spicy provided by the oak aging.
Taste
soft, bulky, large, fleshy, harmonious and structured attack. Rich in nuances, very balanced and broad and very long aftertaste.
Look
Red cherry intense, clean and brightSmell
High intensity, fruity and floral, clean and powerful aroma. Varietal character with toasted tones mild and spicy provided by the oak aging.Taste
soft, bulky, large, fleshy, harmonious and structured attack. Rich in nuances, very balanced and broad and very long aftertaste.Information
-
AgeingJoven con crianza
-
AppellationCampo de Borja
-
GrapeGarnacha
-
CountrySpain
-
ZonesAragón
-
Alcohol14%
-
VIVINO Points3,9
-
Tipo de VinoTinto
Description of Coto De Hayas Garnacha Centenaria
This Coto de Hayas Garnacha Centenaria was born in the foothills of Moncayo, from vines that are over a century old. It has a very clean and powerful fruity and floral aroma with light toasted and spicy tones.
Making notes Coto De Hayas Garnacha Centenaria
Notas del Viñedo
Grape from Vineyards of Garnacha very old, from dry, cultivated by the traditional system in a glass in the payments of Monte Alto and Sardinia. Located on very arid floors, slates and terraces, from reddish land, on the slopes of the Iberian Mountillera, in the foothills of the Moncayo.Making notes
It takes place usually around the first week of October. Traditional method Cold maceration for 24 hours for the obtaining of fresh fruit. Parenting in new French oak barrels in contact with their own lees for 4 months. Bred in French oak barrels for four months, during which malolactic fermentation occurs.Climatología
Very arid floors, slate and terraces, from reddish land, on the slopes of the Iberian Cordillera, in the foothills of the Moncayo.
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