Chinchilla Doble Doce is made with a cold maceration of the grapes at 14ºC during 24 hours and a further maceration in stainless-steel tanks for three to four days. Subsequently, the wine is fermented with selected yeast in the vat at controlled temperature. The malolactic fermentation takes places in French oak barrels when the wine is aged 12 months.
Full body wine with a rich ruby red colour.
Nose: Smooth but intensely aromatic.
Mouth: Dark fruits combined with cedar and the notes of french oak and soothing notes of eucalyptus and a hint of clove.
Pairing: A serious wine to be recommended for all red meats, game meats and all strong-flavoured grills.
Awards/Medals: Silver Medal at Premios Mezquita 2008. Sponsor of Spain´s Cook of the Year 2009. The first Spanish wine to win The Best Cabernet Sauvignon in the World.