“Complexity and elegance”70% Tempranillo, 15% Graciano, 10% Garnacha y 5% Mazuelo.
2016
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.
The year was marked by a concentration of rainfall during the winter months. From November to January, there was a an aggregate rainfall of 250 l/m2 (total 500 l/m2 for the vintage). Average temperature was similar to that of the previous vintage —12 °C, compared to 12.1 °C in 2009. Low temperatures during the months of June, July, August and September, with averages staying below 20 °C in some cases, gave the vintage and even more Atlantic character.
Canopy work allowed us to have better control over vine vigour. Weather conditions made tipping unnecessary and only a light leaf plucking operation was carried out on the north side. The harvest period was extended in view of mild temperatures and all grape varieties were picked later than the previous year except Graciano. The Tempranillo harvest started on 27 October, Graciano on the 29th, and Garnacha and Mazuelo on the 30th.
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