Elaboration: 
Wine made only in vintages that allow a Mantonegro of great depth and complexity to be achieved. This requires the year prior to harvest to have cold winters, moderate summers and well-distributed rainfall, so that phenolic maturity is reached more slowly, allowing the concentration of polyphenols and anthocyanins to increase without over-ripening.

The oldest vineyards, which were planted in gobelet between the 1940s and 1960s, are ideal for producing this wine as they are planted in the best area of the vineyard, which is of alluvial origin and covered with boulders. The low production of the vines, also due to the age of the plant, also contributes to the concentration.

A small percentage of Syrah makes it possible to lengthen the ageing of our longest-aged wine.

The selection of the grapes begins in the vineyard, where a rigorous screening process is applied in which only the best bunches are harvested by hand for this wine. On arrival at the winery, another selection takes place: in a first sorting process, the least ripe bunches are eliminated, which are reserved for making rosé, and in a second sorting process, the grapes that do not meet the quality criteria are eliminated.

Fermentation by indigenous yeasts in concrete tanks or oak vats at temperatures between 26 and 28ºC, prolonging the macerations up to 5-6 weeks to increase extraction and thus complexity. Subsequent ageing of the Mantonegro in 500-litre barrels and of the Syrah in 225-litre barrels in order to round off the wine.

Tasting:

View
Cherry colour with ruby tinges.

Nas
On the nose, it stands out for its intensity and aromatic complexity, with a predominance of ripe red fruit, spices such as vanilla, cocoa, cedar and liquorice, and mineral and balsamic notes.

Mouth
Its entrance is intense, with structure and breadth but with freshness, nerve and finesse, with a long, sapid and mature finish. The aromas on the palate highlight ripe blackberry together with sweet spices such as vanilla and turmeric.

Food Pairing Suggestions
Pigeon on its own, game meats or concentrated stews.

Varieties: 

80% Mantonegro, 20% Syrah