Rodríguez & Sanzo Whiskey barrel aging
The grapes used to make the Rodríguez & Sanzo whiskey barrels aging come from old San Román vineyards, where the Tinta de Toro is very aromatic due to the characteristics of the land, but at the same time with an excellent tannic load.
After picking the grapes in boxes, it is selected at the selection table so that the healthiest grapes go through the production process. The aging in whisky barrels is 18 months. Whiskey has eliminated much of the tannin in the new barrel, by dilution with alcohol, so that the barrels do not harden the wine and allows long aging. For obvious reasons, the whiskey has subtly marked with a scent the barrel, enough to bring the original complexity of the wine to the delight of the @winelovers.
The Rodríguez & Sanzo Barrel Whiskey aging is very aromatic, with nuances of ripe black fruit, spices, chocolate, toasted nuances (smoke), structured in the mouth but very fatty and sweet tannins, with a lot of volume and a nice finish. The aromas return in the retronasal phase with a lot of persistence.