Coto de Imaz Reserva 2016
In order to achieve a balance between structure and extract, the alcoholic fermentation takes place in stainless steel tanks, with 18-day maceration and frequent pumping.
Minimum 18 months in American oak barrels and refined in bottle for at least 18 months.
Concours Mondial de Bruxelles | Coto de Imaz Reserve 2011 SILVER
International Wine Challenge (IWC) | Coto de Imaz Reserve 2011 SILVER
Challenge International du vin | Coto de Imaz Reserva 2011 BRONCE
International Wine & Spirit Competition (London) | Coto de Imaz Reserva 2011 BRONCE
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