|Cabeza de Madroñalejo (El Barraco, Ávila)
|Northeast of Sierra de Gredos, Spain
|70 years old
|Sandy, granite and poor in organic material
|Sustainable with the environment. Mechanical mule tillage
|Medium depth cherry red.
|Mulberry, raspberry, cocoa. Memories of pepper, smoky touches and strawberry jam. Spicy notes in retronasal way.
|Smooth, persistent mouthfeel, with nerve and tension.
- Optimum serving temperature: 15ºC – 16ºC
- Recommendations: It is recommended to uncork half an hour before serving.
Hand harvested in 15 kg boxes. When finished, grapes are storage in a cold room at about 5°C and vatted next day where a cold prefermentation was carried out. Manual selection grape to grape in selection table after destemming. Vatting by gravity.
Cold pre-fermentation maceration, temperature-controlled fermentation, malolactic fermentation in 500-litre French oak barrels.
It is aged for 6 months in barrels and then in bottles.