Montecillo Reserva

Awards and Prizes

13,5% 2014


92% Tempranillo
8% Mazuelo


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.

Tasting note

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.

Food pairing

The perfect accompaniment to meat dishes, charcuterie, mature cheeses and stews.

Awards and Prizes


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