THE HARVEST

The excellent quality and sanitary conditions of the fruit made the 2009 harvest one of the greatest in the denomination’s history. The harvest started mid August, 15 days earlier than the previous campaign. In general, the harvest was carried out in stages, while the weather conditions allowed the grapes to ripen satisfactorily. The summer was very hot and dry causing the grapes to develop somewhat unevenly. However, the rain which fell in mid September and the fall in temperatures marked an important turning point which allowed ripening to even out in the late varieties.

VINIFICATION

Upon entering the winery, the grapes again undergo a manual selection on a sorting table before being cold macerated at 5ºC for 24 hours. The grapes are then destemmed, crushed and fermented at a controlled temperature of 25-28ºC in small French oak casks, fo llowed by a lengthy maceration.

THE AGEING

The wine undergoes malolactic fermentation naturally in new 225 liter French oak casks and then further aged for 14 months. The wine rests another 18 months in the bottle.

TASTING NOTES

Colour: Deep layers of ripe cherry colour.
Nose: Complex, deep intensity, with great fruit intensity (blueberry, blackcurrant), cocoa and plenty of mineral notes.
Palate: Good structure. Silky tannins, well managed ripe, grippy tannin and supple mouthfeel with an earthy and spicy finish.
Food matches: Steak, stews, game, cured cheeses and chocolate.

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