Grapes: 100% Tinta del Pais (Tempranillo)
Made exclusively from Tempranillo vines, locally called Tinta del Pais , aged between 15 and 20 years old. The vines are planted in sandy loam with calcareous clay and limestone at an altitude of 850 meters. Fruit from three different vineyards form the wine.
Harvested by hand during the first and second weeks of October into 15 kgs boxes the grapes
were sorted by hand on selection table and immediately destemmed, lightly crushed and moved by gravity to fill 16,000 liter
tanks to 80% capacity. The grapes are held at low temperatures for 4 days to start to extract color and fruit aromas. After 4
days, fermentation commences through the action of native yeasts. Fermentation temperatures are kept relatively low looking
to emphasize fruit aromas in the finished wine. Maceration lasts between 10 and 12 days with both pump-over and pigeage used
to control extract. After pressing the wine is racked to clean stainless steel tanks for native malolactic fermentation.
The Wine Enthusiast
This smells bullish and chunky, with a lively, acid-driven palate that boasts cherry, dark plum and cocoa flavors. It feels drawing and full of vitality, so serve this with food or allow it to breathe. Issue 2510, October 2012
Stephen Tanzer's International Wine Cellar
Deep ruby. Intense aromas of black and blue fruits, cola and peppery spices. Juicy and precise on the palate, offering subtly sweet blueberry and boysenberry flavors lifted by tangy acidity. The nervy and focused finish leaves sappy blue fruit notes behind. This is an outstanding value for the appellation. Issue 164, Sept/Oct 2012