THE HARVEST

The high altitude of the vineyards (900 m+) helps to obtain optimal ripening of the grapes, 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 areas of La  Revilla and El Obispo.

VINIFICATION

75% old vine Tinta Fina (Tempranillo), 15% Cabernet Sauvignon and 10% Merlot. Whole grapes sourced exclusively from the La Revilla and El Obispo vineyards – 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 in barrels. All the barrels used in the ageing of this wine are made from new French oak, from the forests of Allier, Bertrange, Vosges, Tronçais and Nevers. After aging for 8-10 months, the wine is rounded off in the bottle for another six months.

TASTING NOTES

Colour: An intense deep cherry red colour, with purple hues. An excellent brightness in a wine which has not been clarified nor filtered.
Nose: Very complex aromas, with red fruit notes, prunes and fruit compote, with memories of liquorice from the Tinta Fina variety and floral notes from the Merlot variety. Gently toasted and mentholated aromas appear along with an appealing spice and red fruit component which is typical of high quality French wood.
Palate: Powerful in the mouth, full-bodied with very sweet tannins, a good balance in acidity/alcohol content, which prolongs the wine tasting. A wine with a lingering aftertaste.
Food matches: Recommended for roast dishes, meat dishes with rich sauces, small game, turbot, sea bream, mature cheeses and dark chocolates.

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