Convento San Francisco Selección Especial 2014

Its aroma is powerful, roasted, with slight reduction tuffs, very ripe fruit. The palate is powerful, fleshy, spirituous, sweet tannins of fruit and wood, with great structure .... This is the third time that this wine, 1999 was the first is made, and the 2005 vintage have been selected 31 barrels making a total of 6954 bottles. A very exclusive wine. 95 Points by Robert Parker: The Wine Advocats and specialized world's most critical reputation have given 95 points, highlighting it in the top 100 wines of Spain aged for a period minimum of 19 months, the wine remains at rest in French oak barrels (60%) and American oak (40%) in which performs malolactic fermentation at controlled temperature. Among the thick walls of the convent, wine is the necessary stability in temperature and humidity for optimal parenting. The winery 'Bodega Convento San Francisco' Founded in 1998, located at Calvary Becket town of Peñafiel, province of Valladolid, where the remains of the former Convent of San Francisco built in the thirteenth century, and whose century-old winery has been restored to destine it to its original purpose. In this way they have learned to respect the original ships and enable other spaces for the sole purpose of giving a careful treatment of the whole process of winemaking, which has tended to concentrate the old impregnated customs in historical walls with modern technologies wine. It focuses exclusively on the production of quality wines with a great personality. The harvest is done manually in boxes of 18 kg. When after an audit trail, (sugars, acidity Overall, ph, ac. Malic acid and phenolic compounds), the different areas of the Bank selected by altitude, soil, climate and age where the winery vineyard grape is provided. After rapid transport is disappointed grape selection table. Fermentation After pressing, the grape is vatting in the fermentation tanks 20.000 Kg. Of stainless steel, where the pre-fermentation maceration is carried out at low temperature, followed by fermentation at a controlled temperature and in which bazuqueos performed, pumping ... to extract the most of the characteristics of the variety. This fermentation process ends with a post-fermentativa.Crianza maceration: 19 months in barrels of French and American oak.