Intense cherry red colour, marking the garnet on the edge of the glass. Of great aromatic power, first of fruity character (cherry, currant, red plum) giving way then to balsamic and spicy notes (pepper, liquorice, clove, vanilla, toasted caramel and nutmeg). Fresh and balanced in the mouth, with fine and silky tannins. Ample aftertaste that combines red fruits and spices with a fresh and long character.
The historic frost on April 28 affected some of our estates, but not our vineyards in Cenicero (Tempranillo) and Tudelilla (Garnacha). Although the quantity produced for this label was lower than usual, the ripening was perfect, allowing us to produce a Viña.
Ardanza with remarkable freshness and a great ageing potential due to its strong polyphenolic content. Fine and elegant.
J. Suckling 95 Points
Robert Parker 94 Points
Pairing Suggestions: Manual picking in boxes, with a careful selection of bunches in the vineyard. Garnacha was harvested 15 days later. The grapes are transported refrigerated to the winery to preserve their quality. After a second optical selection table, alcoholic fermentation (at 27ºC) and malolactic fermentation are carried out naturally. Ageing always in our own American oak barrels. 36 months for Tempranillo and 30 for Garnacha to prevent oxidation. 20% is new oak, and the rest is from 3 wines. Five traditional barrel-to-barrel rackings were performed by candlelight to manually separate sediments and avoid aggressive filtering. Bottled in March 2021.
Maturation: Manual picking in boxes, with a careful selection of bunches in the vineyard. Garnacha was harvested 15 days later. The grapes are transported refrigerated to the winery to preserve their quality. After a second optical selection table, alcoholic fermentation (at 27ºC) and malolactic fermentation are carried out naturally. Ageing always in our own American oak barrels. 36 months for Tempranillo and 30 for Garnacha to prevent oxidation. 20% is new oak, and the rest is from 3 wines. Five traditional barrel-to-barrel rackings were performed by candlelight to manually separate sediments and avoid aggressive filtering. Bottled in March 2021.
