All young wines are hazy after fermentation due to tiny molecules such as proteins, tartrates, tannins and phenolics. Whilst natural and harmless, many people have come to expect and like their wine to be clear. To help the accelerate the clarification process, which if given time can settle naturally, winemakers use fining agents.
Some common fining agents include casein (a milk protein), albumin (egg whites), gelatin (animal protein) and isinglass (fish bladder protein).
Whilst fining with casein and albumin is usually acceptable by most vegetarians, all four cannot be considered vegans friendly as tiny traces of the fining agent may be absorbed into the wine during the fining process. Carbon, bentonite clay, limestone, kaolin clay, plant casein, silica gel, and vegetable plaques are all suitable alternatives.
Soft aromas of black fruits and sweet spice form the basis for this famous Ribera red, liquorice and hints of coca edge around the more powerful fruit notes. On the palate the well balanced oak maturation is very well defined, complementing rather than overwhelming the fruit. A persistent finish and silky tannins highlight the quality wine making of this Crianza.
A rich and intense nose of sweet black fruit and sweet spice, such as vanilla and clove, from the oak maturation. Juicy dark fruit and floral flavours on the palate are balanced by defined acidity. There are hints of smokiness on the mid palate and the finish is long and persistent.