Awards and Prizes
Concours Mondial de Bruxelles
The Wine Spectator
Medalla de Oro
The Wine Advocate
International Wine & Spirits Competition
CRAFTING AND AGING
Each varietal is harvested and vinified seperately. 8% of the Tempranillo must is bled-off, to concentrate it. Pre-fermentative maceration of three days in an inert atmosphere of dry ice.
Alcoholic fermentation at 26-ºC and one week’s post-fermentative maceration with the skins. The Mazuelo ferments in conventional small, stainless steel tanks. It is subsequently devatted using gravity and malolactic fermentation takes place in underground cement tanks. Ageing in French and American oak barrels (65% – 35%), 24 months in the case of the Tempranillo and 22 months for the Mazuelo. The final blend is made just before bottling and after this, it spends at least two years reductively ageing in the bottle before its release to market.
LOOK: Clean, bright and expressive ruby red of medium-high intensity with great fluidity in the glass.
AROMA & PALATE:A noble nose, elegant and evolving. Firstly, notes of fine oak appear, mahogany and bay leaf, followed by red fruit compote mixed with mineral notes. It is silky on the palate, with perfectly polished and velvety tannins. Exquisite acidity, which envelops the notes of oak and ripe fruits in a very balanced ensemble. A long finish of pure enjoyment.
The perfect accompaniment to meat dishes, charcuterie, mature cheeses and stews.