Numanthia 2020

Bodega Numanthia (hentet 17. okt. 2026): Numanthia 2020 – teknisk ark (producentens tekst, engelsk): TECHNICAL SHEET NUMANTHIA 2020 COLOR HARVEST REPORT Ripe Cherry colour with ruby reflections. The year 2020 saw a rainy spring and a dry, hot ripening period, especially in August. The harvest began a few days earlier than usual to preserve a AROMA good level of red fruit with good acidity. Fine, intense, and deep. Black berries, rockrose, rosemary, and cedar at first. Blueberries, menthol notes, and After Eight as a final memory. PALATE Pleasant entry, broad, serious, complex, flavorful, unctuous, and long. Ripe tannins fill the mid-palate VINEYARDS with pleasantness and fluidity, black berries, Age — between 50 and 120 years old. rockrose, oregano, and licorice stick. Long and Density and yield —1000 vines/ha - 1800 kg/ha. deep finish. Viticulture — Organic with dry farming. Grape varietal — 100% Tinta de Toro. Harvest — Exclusively by hand with rigorous cluster selection considering the perfect shape and the optimal ripeness of the grapes. Harvested between September 8th and September 29th. VINIFICATION Destemming — 100% destemmed. Cold maceration for 5 days. Alcoholic fermentation for 7 days with daily pumping over. Post-fermentation maceration with the skins and light treading for a further week. Temperature: controlled between 26°C and 28°C. Malolactic fermentation in concrete and stainless FOOD PAIRING steel tanks. Grilled beef sirloin Ageing — 16 months in French oak 225L and Black rice with octopus 400L barrels - 60% of new barrel and 40% of Chocolate coulant second use. Racked every 4 months. Serving temperature — 15ºC Ageing potential — Up to 20 years Alcohol strength — 15,5%