2020 VINTAGE
The autumn of 2019 was wet and mild, and in January and February 2020 freezing temperatures were followed by more spring rain, which encouraged the vines to awaken early, with well-developed vegetation and water reserves. The generally warm summer, with some heat waves (38-40ºC), favoured slow phenolic ripening. The day-night temperature contrast at the end of August maintained the freshness and natural acidity of the grapes until the harvest at the end of September and beginning of October, when mild temperatures provided the best possible conditions for picking grapes in perfect health.
WINEMAKING
The grapes were harvested by hand in 14 kilo boxes and selected on a table at the entrance to the winery. The tank was filled by gravity. Cold pre-fermentation maceration (5ºC) was carried out for three days, followed by spontaneous alcoholic fermentation with native yeasts, at a maximum temperature of 30-32ºC. Malolactic fermentation took place in new barrels at 20ºC and the wine was aged on its lees in oak barrels for 26 months at 12ºC and 75% humidity. Monthly batonnage was carried out.
TASTING NOTES
COLOUR: The wine is garnet red with a ruby rim, a sign of successful barrel ageing.
NOSE: Touches of toasted wood and spices can be appreciated in a still glass. When swirled, notes of black fruit, such as blackberry and blackcurrant, become predominant. Mineral notes characteristic of the high altitude and limestone soils appear behind the fruit, making the wine lively and complex. There are also hints of blue flowers and violets.
MOUTH: This is a rounded, full-bodied wine with broad mouthfeel and finish. Its freshness and acidity are in perfect harmony with the appealing tannins. The red fruit typical of the grape varieties is maintained in the retronasal aromas.
PAIRING: Red and spiced meats. Iberian pork stews.
TASTING TIPS: It is advisable to open the bottle 30 minutes before drinking to allow the wine to express itself.
CONSUMPTION TEMPERATURE: 16ºC.