“Freshness, concentration and power”100% Graciano.
2.221 bottles.
Manual grape harvest of each grape variety in small ten-kilogram tubs. Cooling in cold room until the temperature of the grapes goes down to 3 °C. Double selection of clusters and grains, with mild destemming and crushing. Individual vinification of grapes from El Tablar de Zorraquín and El Cerrado. Gravity-fed into French oak vats with no pumping. Cold macerated and fermented for 22 days with native yeast strains. Gravity racked to new and second-year French oak barrels before malolactic fermentation.
18-month stay in barrels from different cooperages, with different toasting levels and origins, without racking and remaining over lees until bottled, with periodic bâtonnages during the first months. The wine is bottled without filtering or fining, so a small amount of natural precipitate may appear over time.
Our bottle is inspired in an original eighteenth-century bottle that is on exhibit at the Vivanco Museum of the Culture of Wine.
Intense, deep purple, almost opaque. Intense aromas of ripe dark fruit (blackberries, plums) against a profusion of floral (violets), chocolate and menthol aromas. Very well-balanced in the mouth, with ripe dark fruit. Fresh with a very long, complex and persistent finish.
Red meat —beef, venison in chocolate sauce, foie gras with blackberry jam.
The 2019 vintage will go down in history as one of the best for the ripening of long-cycle varieties. In addition to greater heat summation, there was moderate vigour thanks to good rainfall distribution: rainy autumn, dry winter, and spring with a regular rainfall to give way to a summer with hardly any rain in the areas where the two plots that form part of this wine are located. The cycle was earlier than in previous years, with a cool September that accompanied the completion of the grape ripening process. The grapes were picked during the last week of October, in several stages.
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