“Complexity and elegance”70% Tempranillo, 15% Graciano, 10% Garnacha y 5% Mazuelo.
6.950 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. Separate vinification of each variety. Gravity-fed into French oak vats with no pumping. Each grape variety is cold macerated and fermented individually with native yeast strains: 22 days for Tempranillo, 21 for Graciano, 23 for Garnacha and 22 for Mazuelo. Gravity racked to new and second-year French oak barrels before malolactic fermentation.
16-month stay in barrels from different cooperages, with different toasting levels and origins, without racking. Each of the four wines remains over lees until bottled, with periodic bâtonnages during the first months. The wines are racked and 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.
Very intense garnet-cherry red. Powerful, complex aroma, with abundant ripe red and dark fruit, and well-integrated find wood. There are also elegant mineral notes, spices, toffee and liquorice. Very expressive in the mouth, with a silky, fresh, tasty, intense mouthfeel, leaving a long aftertaste, complex and elegant.
All kinds of char-grilled red meat, foie gras, casseroles and game dishes.
Once we got over the very Atlantic and rainy 2018 vintage, 2019 looked like a year with fewer unforeseen events and a more Mediterranean influence. Moderate rainfall during the autumn and winter gave way to a warm spring that enabled early budding compared to the previous year. The summer was dry and hot, resulting in more opulent wines with a more direct, flavoursome fruit, always with a touch of freshness. The harvest dates at Finca El Cantillo came earlier than in a normal year, with the Tempranillo being picked in the first week of October, while the Garnacha, Mazuelo and Graciano were harvested during the second half of the month.
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