The calls for the Sierra de Gredos to become its own DO have been around for a while now. Thanks to the small-scale production however those calls may go unanswered for some time. The DO for Granito is Cebreros, which makes only a tiny portion of Spain’s volume. Over half the vines in the DO are 60-90 years old, which makes this plot of Albillo which is approaching its 70th year, something of a newcomer. Again, the grapes are handpicked and the whole bunches undergo a gentle foot treading and remain on skins for 3 days in stainless steel tanks which helps texture and aromatics. Then spontaneous fermentation takes place in stainless steel before ageing for 7-8 months ageing on lees in clay amphora. No malolactic helps preserve the fresh acidity. It’s bottled with a wax cap, so you know two things: 1) It’s got to be good… 2) You’re going to have a messy kitchen counter.
This is intense and mineral on the nose, and really complex with thyme and mint character. The palate has good concentration and as with the Alibillo from Mentrida, one would suggest this will develop some exciting honey character with a bit of bottle age. After time in the glass Szechuan peppercorn aromas appear, bloody interesting stuff.
Something with a little richness like crab stuffed peppers. Or try trout or red snapper escabeche, the saffron should go very well with the aromas of Granito.