La Puerta Reserva Bonarda 2006
Fermentation: Produced from carefully selected hand-picked grapes. After de-stemming and crushing, fermentation begins in a traditional manner with periodical pump-overs to ensure maximum extraction. Temperature is controlled at 24ºC to guarantee the wine’s fruity character. Aging: 30% of the wine is aged in French and American oak barrels and 70% in stainless steel tanks for 6 months which are then blended achieving great balance between the oak and the fruit.
Food Pairings for La Puerta Reserva Bonarda
This wine has an intense black-red colour with purple hues and aromas of ripe plums with floral notes. A velvety sensation and subtle character in the palate lead to a great lingering finish. Complexity of aromas and taste define the typical features of this varietal.
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