CRAFTING & AGEING
Each varietal is harvested and vinied separately. Vatted at low temperature for prefermentative maceration, bleeding o of the tank prior to the commencement of alcoholic fermentation at 26ºC, and once nished, post-fermentative maceration, adding up to a total of18 days of skin contact. Mazuelo and Garnacha are fermented separately in small tanks with continuous pumping-over and maceration over 20 days with the skins. The three varieties undergo controlled malolactic fermentation in underground cement tanks and then later age in handcraed French and American oak barrels (65%-30%) with a special medium toast to add more sweetness in what was a "cool" year. They remain in barrel for 24 months, with rigorous racking to keep the wine in perfect condition. Once blended and bottled, it remains in bottle for at least 24 months to achieve greater complexity.
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SENSORY EVALUATIO :
look: Strikingly clean, vibrant cherry red.
Aroma & palate: On the nose it is intense, harmonious, direct and noble. Notes of cinnamon, touche of mahogany and candied red fruits intertwine with a background of wild herbs. It is elegant and lively on the palate. Balanced acidity, with mature, enveloping tannins that make it very enjoyable. An aftertasteof red fruits underscored with notes of caramel toffee. Long and very lively.
SERVING & FOOD PAIRING
The perfect accompaniment to meatdishes, charcuterie, mature cheeses and slow-cooked stews.
Serving temperature: 16ºC - 18ºC.