Bruñal is a local varietal from La Seca (Valladolid). Javier Sanz is one of the only winegrowers in the DO to own a few hectares of it and he has decided to take advantage of this.
The soils are sandy and poor, the climat continental with very cold Winters and rainfalls in the Spring.
Vinification
Harvested by hand, the grapes are first selection in the vineyard, then de-stemmed at the cellar and fermented in stainless steel tanks.
Maceration with frequent pumping over.
Alcoholic fermentation at controlled temperature (less than 24°C). The wine then stays for 4 months in French and American oak barrels.
Storage potential
5 years.
To serve
14 - 16°C. with grilled eat, paella and cheese.
Trial analysis
Dark red colour. Very intense red fruit on the nose, with a toasted and mineral touch.
Meaty, but fresh on the palate. Nice acidity.