Production
Tinta del Pais (Tempranillo) grapes are sourced from the Salomón vineyard, less than 4 hectares in size, near the town of Fuentecén. Here the river Riaza softens the harsh winter weather and cools the intensity of the area's short but very hot summers - endowing the vineyard with a unique microclimate. The old goblet-trained vines (40+yrs) grow in predominantly limestone soils with some clay and sand. The grapes are hand-harvested and a first selection takes place in the vineyard. A natural (rather than mechanical) pumping-over method is used, and fermentation takes place at controlled temperatures. The grapes are first cooled to 8-10 degrees C to achieve a subtle maceration, and after 4 days native yeasts from the vineyard are introduced. Fermentation lasts for 19 days with daily natural pressing. Malolactic fermemtation takes place in 100% Iberian oak barrels with two weekly punch-downs, then the wine matures in these same barrels for 11 months.
Tasting notes
Intense aromas of ripe black fruit, black olive tapenade, tobacco and lightly floral, minty notes. The palate is complex but pure with forest fruits, cassis and balsamic notes. Well-integrated oak provides ripe, chalky tannins balanced by juicy acidity and good length.
Food match
Drinks with rich stews and steak.
