Hiru vineyards are harvested in small boxes by a specific team of expert pickers, who hand-pick grapes from vines of at least 60 years of age with only three bunches or less on the vine to ensure maximum quality. During the veraison, those vines that are identified as potentially yielding only 3 bunches, have ribbons put on them and are earmarked for Hiru 3 Racimos. The old vineyards are located around the villages of Villabuena, Samaniego, and Leza and the intensity of the wine is high, complex and of extreme elegance.
90% old vine Tempranillo and 10% Graciano. The harvested grapes are fermented in temperature-controlled French oak casks and macerated to extract their full potential. The resulting wine is then passed to French oak barrels where it undergoes malolactic fermentation to give it complexity and aromatic intensity while stabilising its colour.
The wine is aged for a total of 24 months in new French oak from a selection of several top French barrel makers. It is then bottled and is aged further.
Colour: Lovely deep dark cherry red color.
Nose: Ripe and concentrated fruit aromas, with mineral and spice traces, and notes of blackberry and blueberry jam wrapped in creamy oak and tones of toffee and café au lait.
Palate: Concentrated and fatty in the center, well-balanced and sweet with fine tannin. Very long and expressive, leaving a clear impression of the character of the terroir.
Food matches: Suggested for dishes such as marmitako, which is a traditional Basque stew prepared by fishermen and made with tuna, tomatoes and green peppers. It goes well with lamb dishes, beef steak and grilled sea bream.