GRAPE: Tempranillo, Graciano, Mazuelo
APPELLATION: Rioja DOCa.
VINIFICATION: Grapes were picked by machine during the first week of October and delivered to the winery immediately. Half were de-stemmed, crushed and macerated cold, in keeping with traditional techniques. Fermentation was initiated with selected yeasts and controlled at 18-22C. The free run wine was then racked and the grape mass pressed. Natural malo-lactic fermentation followed. The remaining 50% of the grapes were de-stemmed only and fermented using a semi-carbonic, ‘gannymede’ maceration system, where the naturally produced carbon dioxide aided gentle and frequent pump overs. This second tank was pressed and the ensuing malo-lactic fermentation occurred naturally. On completion of the malo-lactic fermentation, the wine was aged in 225L American oak barrels for a period of 18 months. This was followed by a period of 36 months ageing in the bottle.
TASTING NOTES: Intense ruby-red colour, with more terracotta tones towards the rim of the glass. Lifted notes of black fruits, figs and vanilla lead to rich fruit flavors, with hints of spice and a smooth and long -lasting finish.
FOOD PAIRING: Barley risotto with duck confit and peas, grilled and marinated pork tenderloin, grilled lamb chops with garlic and rosemary, Rib-eye steak with parmesan and salad, and of course Iberico bellota ham
Gold Medal Berliner Wein Trophy ; Vintage 2012