CRAFTING & AGEING
Each varietal is harvested and vinified separately. 8% of the Tempranillo must is bled-off, to concentrate it. Pre-fermentative maceration of three days in an inert atmosphere of dry ice.
Alcoholic fermentation at 26 °C and one week's post-fermentative maceration with the skins. The Mazuelo ferments in conventional small, stainless steel tanks. It is subsequently devatted using gravity and malolactic fermentation takes place in underground cement tanks.
Ageing in French and American oak barrels (65% - 35%), 24 months in the case of the Tempranillo and 22 months for the Mazuelo.
The final blend is made just before bottling and after this, it spends at least two years reductively ageing in the bottle before its release to market.
Nº 25 in the World's Top 100 Wines in the World 2020 and 92 points · Wine Spectator (2013 v.)
91 points · Tim Atkin MW, Rioja Report 21 (2014 v.)
91 points · Guía Repsol (2012 v.)
90 points · Guía Gourmets (2012 v.)
Gold Medal · Concours Mondial de Bruxelles (v. 2011).
92 points · James Suckling (v. 2011).
90 points · Wine Advocate (2010 v.)
SENSORY EVALUATIO :
look: Clean, bright and expressive ruby red of medium-high intensity with great fluidity in the glass.
Aroma & palate: A noble nose, elegant and evolving. Firstly, notes of fine oak appear, mahogany and bay leaf, followed by red fruit compote mixed with mineral notes. It is silky on the palate, with perfectly polished and velvety tannins. Exquisite acidity, which envelops the notes of oak and ripe fruits in a very balanced ensemble. A long finish of pure enjoyment.
SERVING & FOOD PAIRING
The perfect accompaniment to meat dishes, charcuterie, mature cheeses and stews.
Serving temperature: 16ºC - 18ºC.