The grapes come exclusively  The grapes are harvested manually to boxes, after which the processing of the fruit is done taking the utmost care of the grapes. Once the alcoholic fermentation has taken place and the wine has been macerated for three weeks, malolactic fermentation takes place in new and semi new French and American oak barrels.

The barrels are placed in a traditional underground cellar where the wine remains for between 12-15 months depending on the vintages, the lees are stirred periodically. Traslanzas is not tied to the classic rules of ageing, we are somewhat "freestyle", when it comes to the ageing in the barrel and bottle marked only conditioned by nature of each vintage.

The  wine is bottled without clarification treatment or stabilization one, so it is possible that over time a sediment may appear Natural dyestuff or tartrate, which is a sure sign of purity and integrity. It will evolve positively in the bottle over the next 10 years. Store in a cool (12 - 14 ° C) and dark in position horizontal.


TINTO | Tasting notes

Traslanzas 2011 is a deep red layer with garnet hints.


Its aromas are very complex,powerful and elegant, dominating the aromas of ripe fruit, black fruits and licorice contributed bythe Tempranillo grapes. Secondary aromas appear, wild owers as lavender, spicy clove, cedar, and balsamic as eucalyptus, all them coming from the oak of the barrels.

In the mouth is a wine of remarkable body, balanced, with sweet tannins from the skin, with a great

length and a persistent end.

ROSADO | Tasting notes

The must performs alcoholic fermentation at a low temperature of 14ºC, enhancing and preserving the varietal aromas, where the red fruits (strawberry and raspberry) are the main descriptors that characterize it, together with menthol tones and ripe stone fruits. Dressed in a beautiful pink strawberry-salmon of good intensity, in the mouth it is fresh, with a lot of volume and body, long and a final full of aromatic sensations that persist in the time after its consumption.

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