(Cabernet Sauvignon 70% and 30% Tempranillo)

Young, elegant, and vibrant, with aromas reminiscent of jelly beans, strawberries and liquorice. A refreshing alternative to the usual weighty Spanish reds.

A little about the producer
Urabain Winery takes its name from the grandparents of the current owners, who almost a century ago were producing wines from their own grapes. Years later, namely in 2003, his grandchildren made the dream of return to this tradition, Apor Tando the business a much more fresh and innovative. The winery is located in Allo, and the surrounding the 17 acres of vineyards. Today, the winery has a total capacity of 225,000 liters distributed in small stainless steel tanks and a barrel room.

The wine
Alcohol: 13,50 % Vol.
Acidity: 5,70 g/l
pH: 3,65

In the cellar
Vinification: The grapes are fermented at a controlled temperature of 28° C for two days. The grapes are then pressed and the juice fermented at 22° C.
Fermentation: The Tempranillo follows the traditional method, removing the leaves and stems, pressing the grapes and allowing the must to ferment in the tank at 28° C.
Ageing: 10 days

Food match
White and red meats, roasts, game, poultry, rice and pasta dishes, pulses. All types of cheeses and sausages.