Fariña 2008 maceración carbónica
"En septiembre en la cepa, en noviembre en la copa"
The region´s first carbonic maceration wine. Dating back to 1995, a dutch importer challenged Manuel Fariña to make a carbonic maceration wine to offer the market something different. Fariña took up the challenge and this is the result. Every year, the label carries the winning work of art from the Fariña Primero art competition. Grape Variety: 100% Tinta de Toro. Winemaking: Carbonic maceration. Maceration and fermentation for 7 days at 20ºC in carbonic gas atmosphere in stainless steel tanks.
Tasting Notes: Bright cherry in colour. An intense nose packed with a variety of red fruit flavours and typical carbonic maceration notes (strawberry, banana). A volumptuous rounded palate with more structure and concentration than other carbonic maceration wines fromConsume: Within 1 - 2 years of the harvest. Better within one year. Every year tastes different. 2006 was much better than 2007, it was exceptional! and 2008 is another history. Easier to drink than previous years, you won't have the alcoholic feeling of previous years. A little bit sweeter, very nice color and smell. Nevertheless, it does not have the carbonic maceration taste, typical of this wine, that I love.
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