Project Description




Finca Muñoz

Cepas viejas


The destemmed grape is incubated for 20/25 days at 28-30ºC. It is subsequently decanted into a tank where malolactic fermentation takes place. Once this is complete, it is again decanted and then transferred to a barrel to begin the aging process.


The ageing process takes place during 12 months in barrels of American oak (80%) and French oak (20%)

Tasting notes

Look: Clean and bright, of intense cherry colour, with ruby rim.

Smell: Excellent varietal expression, forest fruits and red fruit jam.
Perfect balance between fruitiness and nuances acquired during the ageing, highlighting pleasant roasted notes of vanilla and a hint of balsamic.

Taste: meaty and velvety, appreciating fresh and ripe fruit (blackberries and cherries) with a pinch of vanilla, coconut, mint and bay.  Well structured, refined and long.

Pairing: to accompany elaborate, consistent dishes.  Red meats, strong-flavoured cheeses, game, casseroles…

Due to its characteristics, it is a wine of great longevity.  Although also perfect for its consumption now.

Technical specifications

Varieties: 100% Tempranillo.

Age of the vineyard: Selection of vineyards between 60 and 100 years old.

Fermentation temperature:
30º C

Barrels: American oak 80% – French oak 20%.

Age of the barrels: New.

Time in barrel: 12 months.

Time in bottle: 12 months.

Alcohol content: 14,50º % Vol.

Total acidity: 4,70 g/l.

PH: 3,7

Free SO2: .28 mg/l

Residual sugar: 2,0 g/l.

Serving temperature: 18º C. (Decanting is recommended)

Winemaker: Bienvenido Muñoz Pollo.