The purest expression of the terroir

The elaboration of Cruz de Alba Roble began with a selection of clusters that were then transferred to stainless steel tanks to ferment at a low temperature (24.5°C), with the aim of preserving the floral character and primary aromas of the Tempranillo grape variety and avoiding overextraction. Aging took place for 6 months in 225-liter French oak barrels before being bottled. The result is a fresh, light, and subtle wine that preserves all the red fruit and primary aromas of the variety, grown through respectful viticulture. The mouthfeel is pleasant, balanced, and with soft and integrated tannins.