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Vinification: Traditional fermentation with minimal intervention
along with other varieties
This is one of the three wines that gave rise to the first collection of natural wines of the small project 'Vins Pepe Raventós'
fresh cheeses
From an organically farmed vineyard of 54-year-old vines planted on clay and limestone at 422 meters elevation in Santes Creus
Colmillo de Lobo Vinification: Traditional fermentation with minimalFounded in 1945 as the Nuestra Seora de Rus Cooperative Society, this bold, barrel aged red from Cuenca, Spain, blends Tempranillo, Cabernet Sauvignon, Merlot, Syrah, and Petit Verdot. Tasting Notes: Aroma: Ripe red and black fruits with vanilla, roasted notes, spices, licorice, and cocoa Palate: Cherry red, clean and bright, with fleshy, velvety tannins Finish: Smooth and well integrated, with lingering spice and oak Production Highlights: Soil:
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