After harvesting, the grapes immediately enter the press house. Here they are sorted and carefully crushed. Then fermentation takes place in small wood at controlled temperatures.
At the end of the fermentation, it is aged for 9 months in French and American oak barrels.
On the tongue, this balanced red wine is characterized by an incredibly dense and velvety texture. With its lively fruit acidity, the Coronas Tempranillo reveals itself impressively fresh and lively on the palate.