La Pena Tinto is produced with Garnacha, Monastrell, and Syrah from three single vineyards located at an altitude of over 1800 feet: Finca El Embalse, Finca El Olivar and Finca El Corral (Caudete). The soils are a poor clay-calcareous earth and the vineyards average 20 years of age.
When at optimal ripeness, the grapes are manually and machine harvested from the beginning of September until the middle of October. Pre-fermentation maceration for 3 or 4 days takes place at 41 degrees. Fermentation proceeds in stainless steel tanks with native yeasts at temperatures between 77 and 79 degrees. The wine is then aged for 4 months in 225 and 500 liter French oak barrels and the final aging is in 7,000 liter French oak tanks. The finished wine is then bottle aged a minimum of 2 months prior to release. This wine is clarified using vegetable based products, therefore it is suitable for vegan consumers.
Deep ruby color with violet reflections. On the nose, aromas of fresh red fruit, blue flowers and spices stand out. In the mouth it’s wide, round and tasty. This is a crowd pleasing wine and very food friendly. Certified Vegan.