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Tasting Notes
Appearance: clear and bright with a lovely cherry-red colour and hints of violet. Medium-high depth of colour. Lively hue around the rim with little sign of evolution.
Aromas: An enormously expressive wine with great aromatic intensity of small, ripe, black fruits ( blueberries, blackcurrants, cassis, damsons, cherries in liqueur), graphite and mineral notes from the terroir, liquorice, subtle hints of blue flowers (violets), woodland undergrowth (moss and fallen leaves). Reminiscent of autumn when the leaves fall. Hot spices like cloves and black pepper, cocoa and tobacco, all extremely well defined. A slight touch of leather at first, which disappears when left to breathe. The wood is perfectly integrated.
Palate: A powerful, dense, very rich attack. It combines sensations of volume, structure and richness with a silky texture which never ends. Lively tannins, discernible but ripe and which will become more polished with time. Very, very long and persistent, elegant with magnificent acidity which augurs well for great ageing. The fruit is present, and also the blue flowers. It reveals many nuances which have yet to blend together. Great wines show what they are made of right from their youth and promise a life lasting decades.
About
Vineyards: The grapes come from the area of Elciego, from the vineyard plots of Garcimoracho, Tapias, San Pelayo, Vialva and La Collada.
The altitude of these vines ranges from 450 m to 550 m. above
sea level
Soils from chalky clay areas and gravelly terraces of the river Ebro with a limestone bedrock. Yields vary from 2,500 to 3,500 kg/ha.
Winemaking: After careful selection of the grapes, (since 1995 this has been done grape by grape on sorting tables), they proceed to pressing and vinification.
Alcoholic fermentation takes place in French Allier oak vats at 26ºC, with grapes from each plot fermented separately and with each vineyard referenced by its origin.
After malolactic fermentation is complete, always in fine-grained Allier oak vats, the wine is transferred to French Allier oak barrels for ageing over a period of 18 months. Then, after barrel-ageing and once bottled, the wine will remain for a minimum period of 20 months in bottle, before its release for sale.
Ideal with...
Ham and mature cheese, red meat, poultry, game casseroles such as partridge, rabbit, venison, boar or roebuck, even when cooked in spicy sauces.
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