Tuercebotas 
Colour
Aroma
Palate
New variety developed in 1998, natural mutation from the tradicional red tempranillo grapes.
Fermentation in steel tanks at temperature of 12 °C. We don´t let it does malolactic fermentation for preserving acidity and natural fruitiness.
Shellfish, fish, white meat, cheese.
91 puntos Peñín Guide, 5 Stars.
Wines from Rioja Top 10 wines. Tim Atkin & Sara Evans.
Silver Medal, Concours Mondial de Bruxelles 2015.
Gold Medal, Concours Mondial de Bruxelles 2013.
Alcoholic degree: 12.5% Vol.
Volatile acidity: 0.25 g/L
Total acidity: 6.5 g/L
pH: 3.25
Reducing sugar: 2 g/L
Total sulfur dioxide: 120 mg/L
