Tempranillo – Bonarda


This assemblage wine is composed by 60% of Tempranillo and 40% of Bonarda. Both  of these varieties are used to make “coupages wines”.

It is a win of intense colour (ruby red with violet tones of medium intensity) and it has lower tannins. This wine is from a warm zone so we can perceive sweet fruit notes (raspberry, strawberry, blackberries) in the mouth.

At storage we will obtain a soft , balanced and fresh wine.

  • Harvest: First week of March (Tempranillo), first week of April (Bonarda).
  • Quantity per Ha: 180 – 20 qq/ha.
  • Methods of pruning: Spur pruning and Mix Pruning.
  • Irrigation system: Sprinkler system.
  • Altitude: 650 – 700 m.s.n.m
  • Type of Harvest: Manual harvest with plastic bins of 882 pounds.

  • Alcohol: 13,10%
  • Residual sugar: 1,97% g/l
  • Total Acidity: 4,97% g/l
  • Volatile Acidity: 0,57% g/l
  • pH: 3,68

  • The ideal temperature for serving it is between 60 – 64 Fº
  • It is would pair well with red meat stew and pasta with spicy tomato sauce.

Presentation Bottle: Troncocónica slow 750 ml.