Tudanca VERDEJO

Made with the Verdejo variety from almost centennial vineyards in the Soria area.

After destemming, a slight cold maceration of the skin is carried out to increase the aromatic intensity of the must. The grapes are gently pressed and the clean must ferments at a controlled temperature for a period of 20 days. The new wine is then racked and remains in contact with the fine lees that will add volume and complexity.

TASTING NOTES

Visual Phase: Straw yellow color with light greenish edges, clean and bright.

Olfactory Phase: Great expressiveness on the nose, intermingling varietal aromas such as freshly cut hay, fennel, with typical aromas of tropical fruits such as pineapple, guava, mango and passion fruit.

Gustatory Phase: The palate is very intense, fruity, with good acidity; with a refreshing and long finish.

Service: It is to take now between 7-10ºC of temperature. Ideal as an aperitif. Perfect with seafood, fish and pasta.

Tudanca ROBLE

Made with the Tinto Fino variety (Tempranillo) from the family vineyards located in La Horra and Gumiel del Mercado, with clay-calcareous soil.

The harvest is carried out manually in small boxes, to pass after a soft destemming to ferment in a stainless steel tank. Subsequently, the wine will be aged for 10 months in 100% American medium toasted barrels.

TASTING NOTES

Visual Phase: This red wine, aged for 6 months in wood and aged for almost two years in the bottle, has a vigorous appearance, deep cherry red, with a maroon rim with a high robe.

Olfactory Phase: It has a nose dominated by the fraction of ripe, black and red fruit, fruity over the spicy notes of the barrel. There are very well integrated balsamic notes.

Tasting Phase: In the mouth it develops with a wide range of fruit flavors, it is soft at first, meaty, balanced and aromatic, without ever losing its spirited and athletic character that augurs well for it in the market and in the bottle, where it is will be rounding.

Service: It is to be taken now at a temperature of around 14 degrees with Castilian roasts of lamb or suckling pig, it does not detract from some suckling lamb chops to the vine shoot and with slightly cured sheep and cow cheeses.

Tudanca CRIANZA

Made with the Tinto Fino variety (Tempranillo) from the family vineyards located in La Horra and Gumiel del Mercado, with clay-calcareous soil.

The harvest is carried out manually in small boxes, to pass after a soft destemming to carry out a pre-fermentation maceration. Subsequently it ferments in a stainless steel tank for a total of 30 days. Subsequently, the wine will be aged for 12 months in medium toasted American and French barrels.

TASTING NOTES

Visual Phase: At sight its strength and vigor stand out, its intense and closed tone
with a prominent and dark maroon trim.

Olfactory Phase: On the nose there is a predominance of aromas of red fruits and
black at a good point of seasoning, but notes of
vanilla spices, cedar and an elegant mineral fraction.

Gustatory Phase: On the palate it is very complete, what is called a red
with skeleton, with the addition of a mature meatiness, a good acidity
and a good balance.

Service: This upbringing is perfectly understood, served at about 16 degrees of
temperature, with small game specialties, hare with beans or a
pigeon to the jacket. Good companion to semi-cured sheep cheeses.

Tudanca VENDIMIA SELECCIONADA

Made with the Tinto Fino variety (Tempranillo) from the oldest family vineyards, located in La Horra and Gumiel del Mercado, with clay-calcareous soil.

The harvest is done manually in small boxes, selecting the best grapes in the vineyard, to pass after a soft destemming to ferment in a stainless steel tank. Subsequently, the wine will be aged for 18 months in French (80%) and American (20%) barrels of medium toasting.

TASTING NOTES

Visual phase: The glass shows an attractive and intense ripe cherry tone with a bright and lively appearance.

Olfactory Phase: Its impeccable wood elegantly wraps its aromas of ripe wild strawberries and its memories of black plums and the shady forest.

Gustatory Phase: If your nose promises, the palate does not disappoint: it enters smoothly, it moves with meatiness and maturity. It behaves with integrity on the palate and lets you appreciate quality tannins and pleasant olfactory sensations of well-seasoned black fruits. A great red that is tasty, long and persistent.

Service: Taken at about 17 degrees Celsius it is a good companion
of dishes like a roasted rabbit with thyme, poultry stews,
even fish dishes with a pronounced flavor – Biscayan cod, for
example- and cured sheep and cow cheeses such as Mahon.

Tudanca VICENTA MATER

Made with the Tinto Fino variety (Tempranillo) from the oldest family vineyards, located in La Horra and Gumiel del Mercado, with clay-calcareous soil. 12 months in French and American oak barrels.

The harvest is done manually from our oldest vines. We select the best clusters to prepare this tribute to the Matriarch of the family.

TASTING NOTES

Visual Phase: Bright and vivid with garnet reflections

Olfactory Phase: Memories of spices and some integrated terrefato. Fruity fragrance.

Gustative Phase: Tasty on the palate, dense and well-traveled. A very balanced wine and with certain doses of joy without shadows

Service: Taken at about 15 degrees Celsius it is a good companion
stews and meats.

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Ryan Anderson Authentic Jersey