THE HARVEST

The high altitude of the vineyards (900 m+) helps to obtain optimal ripening of the grapes and good polyphenol levels and low yields. The vineyards are an average of 80 years old, with a thin, unfertile organic topsoil with limestone rock underneath and situated in the area of El Obispo.

VINIFICATION

100% old vine Tinta Fina (Tempranillo). Whole grapes sourced exclusively from the El Obispo vineyard – hand picked and brought to the winemaking cellar in 15 kg boxes – are placed in small 10,000 kg fermentation vats where they are cold macerated for 5-7 days at 8ºC – 10ºC, thereby achieving an extraordinarily fine aromatic extraction. Then carefully monitored alcoholic fermentation is carried out with indigenous yeasts for 14 days, which allows for an excellent extraction of colour and fine, sweet tannins. The wine is kept in contact with the skins for a further 16 days in order to achieve a perfect roundness.

 

THE AGEING

Malolactic fermentation takes place exclusively in new French oak barrels made from the forest of Bertrange. The wine rests in the barrel for 8-9 months before being bottled.

TASTING NOTES

Colour: Deep cherry red colour with an appealing brightness in the glass.
Nose: Impressive palette of fruits on the nose, with a deep aroma of fresh grapes in the foreground, accompanied by aromas of redcurrant, blackcurrant and blackberry. It later brings fruit compote and gentle cocoa and mentholated aromas, typical of the Bertrange cask, which is integrated to perfection within the aromatic ensemble.
Palate: A good attack in the mouth which demonstrates its good structure, with some sweetness brought about by an excellent glycerine which rounds the tasting. Balanced tannins and acidity.
Food matches: Ideal with roasted game, such as venison or partridge, as well as red meats and dark chocolate.

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