Trasconejao

The grapes come from the province of Badajoz in Tierra de Barros. For the 2023 vintage, the must and skins first ferment for five days in a 400-litre clay amphora and macerate there for a further two weeks; the wine then matures for three months in stainless steel. In the glass, it is fresh, soft and aromatic, with black fruit, liquorice, dark chocolate and spicy notes. The acidity is well integrated, the tannins are soft and the finish persistent. A special feature is the rediscovery of a previously forgotten Garnacha-Tintorera vineyard site. ([aporvino.pl](https://www.aporvino.pl/es/extremadura-vt/15382-castuo-wines/trasconejao-2023.html?utm_source=openai))