Deep and intense red cherry color.
On the nose a base of young fruit shows character,
freshness and remarkable finesse. Sensory notes of barrel
Spicy and balsamic aromas, predominantly of clove and scrubland, stand out. It shows a perfect integration between the wine and its barrel aging.
On the palate it is full-bodied, well-balanced, tasty and
with a broad sensation on the palate. Its vivacity and nice
structure give this wine a great potential for expression
and complexity over time.
With a perfect location between the villages of Gumiel de Izán and Villalbilla de Gumiel, at 850 meters, these bushed vines were planted about 40-50 years ago on slight slopes of calcareous clay soil. They undergo extreme temperature oscilations. Average yield is limited to 5,000 Kg/ha.
Grapes are put into tanks with whole grain and fermented with its own local yeast.
A pre-fermentative cold maceration is done for extraction
of aromas and color. Alcoholic fermentation is carried out at controlled temperatures of no more than 25º C with soft and short daily pump over the cap runs.
A post-fermentative maceration of maximum 3 days is followed by a natural malolactic fermentation, controlled at 21º C temperature in inox tanks. After the second fermentation, the wine is transferred to new French and American oak barrels.
Ageing: In French (40%) and American (60%) oak barrel aged for 9 months.
Kept in optimal conditions (fresh and constant temperature) this wine will evolve positively in the coming years. Served at 15º thru 17ºC in a large fine wine glass.
Ideal with charcuterie, semi-cured cheeses, oily-fish and white and red roasted meats, such as goat ling or lamb.
It goes well with mushrooms; also with dishes of sauced
cod, and fish in sauce in general. It is ideal for pasta and
a perfect ally for tapas.
91 points BEST BUY ● Wine Enthusiast
Gold ● Sakura Awards (Japan)