Our wines
Payoya
Negra
Red
‘Our flagship wine, result of the work of recovery native grapes from Andalucia. A wine with marked personality’
ANA DE CASTRO. WINEMAKER.
Payoya Negra
Red
HISTORY
NOTES
ANALYSIS
HISTORY
La Payoya Negra, which this red wine, aged at least 12 months, is named after, is a native Andalusian goat, as represented by the illustration on the label, whose milk is used to make the Payoya goat cheese in the Sierra de Cádiz mountains and the Serranía de Ronda mountain range.
What better animal to use for the name of an Andalusian wine that is so personal, so pure, so artistic.
NOTES
12 months in Allier French oak barrels (60HL) without toast, rest in bottle.
Borgoña Autentique color musgo 75cl. .
ANALYSIS
Tintilla de Rota (50%), Romé (25%), Syrah (25%).
Red winemaking with controlled fermentation at 25aC in concrete eggs. Long maceration..
Graduation: 14,5% by vol.
SO2 free: 28 mg/l.
SO2 Total: 49 mg/l.
Total acidity: 6,30 g/l (a.t.).
Volatile acidity: 0,57 g/l (a.a.).
Residual sugar: 0 g/l.
OENOLOGIST: Ana De Castro
21,00 €
Bright cherry red colour with violet sparkles.
Aromas of black fruit, blackberries, blueberries, fresh and with a spicy finish.
On the palate it is juicy, fresh, with tannins present and a long aftertaste
A wine with a marked personality of the land and the native varieties from which it comes.
Tasting note
La Encina
Del Inglés
Red
