Appearance: Garnet red colour with purple rims.
Bouquet: Black and red fruit, licorice, blackcurrant, blackberry, blueberry, strawberry… perfectly blended with very light balsamic, mint, vanilla and toasted notes of very light roasting, toffee.
Palate: Medium structure, slightly glyceric and good smoothness, ripe and silky tannins, well polymerized, fair acidity and a sweet point on the palate, slightly bitter finish and a long and tasty aftertaste.
Bodegas Eduardo Peña is located in Castrelo de Miño (Ourense), where they have their own 7-hectare plantation at 250 m. of altitude with a gentle slope and west orientation, marked by the Miño pass and its tributaries. The building of the winery is based on the idea of hiding as much as possible the piece where the wines are made by incorporating them into the land, taking advantage of the unevenness of the vineyard. This fact has the quality of preserving the cellar from changes in outside temperature. The buried environment remains at a constant temperature of 14ºC and 15ºC in winter or summer respectively. The vines of Treixadura, Albariño, Godello, Lado and Loureira, some of them recovered and of very low production, are cultivated applying minimal intervention agriculture, looking for a fruit that gives the wine the maximum varietal expression. This Eduardo Peña white wine has been manually grape harvest. The selected grape is gently crushed, after freezing with carbonic snow, so that during maceration the maximum amount of varietal compounds is extracted. Before the fermentation process, the lees are worked to achieve a wine of greater aromatic complexity, a fatty structure, greater density, volume and balance. Fermentation takes place on two types of continents, in stainless steel tanks and in 300-liter half-grain barrels of European origin. Sara Peña is a red wine with aging made with the native grape varieties Sousón, Caiño and Brancellao in equal proportion by Bodegas Eduardo Peña within the Ribeiro Designation of Origin. This wine is subjected to a maceration process prior to fermentation, which is carried out in the traditional way in stainless steel tanks. Sara Peña is aged for a short period of time in 300-litre French oak barrels with a very soft toast and fine grain.
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