Region
VARIETY
Tempranillo and Grenache
STYLE
Still wine
ALCOHOL GRADUATION
12%
SERVING TEMPERATURE
Between 15-18ºC
Tasting Notes
Elegant garnet red with fruity aromas. On the palate it has a pleasing and
harmonious taste.
Food Pairing
Goes well with all kinds of meals, especially rice, meat sauces and stews.
Technical Information
The ripening process of the grapes is strictly controlled while on the fields to determine the optimum harvesting moment that
yields grapes with a perfect balance of sugar content and acidity. Then, the grapes undergo a cold maceration period of 3 –
4 days. Fermentation takes place at a controlled temperature in stainless steel tanks that never rises above 22-24oC for 10
days to achieve the perfect balance between tannins and fruit.
Portfolio Category: Wine
Penasol Sangria
Region
The area of Castilla-La Mancha, located in the central plateau of the Iberian
Peninsula, is the world’s largest vineyard. Varietal wines, grape juice and
sangrias are produced in this vast wine region. Airen and Tempranillo are the
most typical grapes from this area.
VARIETY
Blend of red grapes
STYLE
Red wine based Sangria
ALCOHOL GRADUATION
7%
SERVING TEMPERATURE
Chilled with ice cubes and slices of
lemon, orange, strawberries or apple
to bring an additional zing! It also
tastes great mixed with tonic water or
lemonade.
Tasting Notes
Very bright cherry red. Intense aromas of citrus fruits mixed with ripe red fruits.
A gentle palate slightly sweet and very pleasant.
Food Pairing
A party drink that is perfect for sharing. Serve with paella, tapas or just olives
and almonds.
Technical Information
Before bottling, sangria is pasteurised to ensure maximum hygienic conditions and preserve its colour, aroma and flavours.
Penasol Sauvignon Blanc
Region
The area of Castilla-La Mancha, located in the central plateau of the Iberian
Peninsula, is the world’s largest vineyard. Varietal wines are made with one
type of grape. Airen and Tempranillo are the most characteristic grapes from
this area, while other non-native grape varieties sucha as Cabernet Sauvignon,
Syrah, Merlot, Viura, Sauvignon Blanc and Chardonnay have excellent results
due to the climate and terrain in this region.
VARIETY
Sauvignon Blanc
STYLE
Still wine
ALCOHOL GRADUATION
12%
SERVING TEMPERATURE
Best between 8-10 °C
Tasting Notes
Pale lemon yellow with intense aromas of citrus, grapefruit and tropical
pineapple. Crisp and fresh with an elegant finish. Particularly ideal for any fish
or seafood, past or rice salads.
Food Pairing
It combines especially with fish and seafood and is the ideal companion for
sweet desserts. It is recommended to be served very cold, at a temperature
between 8 and 10º C.
Technical Information
After a rigorous follow-up on the maturation of the grape, the optimum harvesting moment is determined. The grapes will be
destemmed and subjected to macerations below 10 degrees for 6-8 hours. Fermentation occurs at low temperatures to
maximize the primary aromas typical of this variety.
Penasol Red Cabernet Sauvignon
Region
The area of Castilla-La Mancha, located in the central plateau of the Iberian
Peninsula, is the world’s largest vineyard. Varietal wines are made with one
type of grape. Airen and Tempranillo are the most characteristic grapes from
this area, while other non-native grape varieties sucha as Cabernet Sauvignon,
Syrah, Merlot, Viura, Sauvignon Blanc and Chardonnay have excellent results
due to the climate and terrain in this region.
VARIETY
Cabernet Sauvignon
STYLE
Still Wine
ALCOHOL GRADUATION
13%
SERVING TEMPERATURE
Best served between 15 and 17ºC.
Tasting Notes
Intense dark red in colour with black fruit aromas. The palate is fruity with rich
blackcurrant flavours and subtle spices. This elegant and full bodied wine has
good tannin structure and a long balanced finish. Enjoy with roasts or grilled
meat.
Food Pairing
Very appropriate for legumes, nuts, roasted vegetables, cold cuts, rice, stews,
and grilled lamb among many others.
Technical Information
Its grapes are picked at their optimum ripeness level to obtain a well-balanced wine with just the right levels of sweetness
and acidity. Then, the grapes undergo a cold maceration period for 2 or 3 days. Fermentation takes place at a controlled
temperature in stainless steel tanks that never rise above 25°C.