The 2002 vintage was the smallest in ten years as a result of winter drought and cool weather at flowering, and the best wines were produced from old vines able to draw on deep root systems to tap reserves of moisture. In addition, the summer was relatively cool, which added to the acid structure and lent a fresh vibrancy to the fruit.
This gran reserva was carefully elaborated using the traditional method of carbon maceration, with entire grapes sealed in a stainless steel deposit where they undergo alcoholic fermentation.
The process produces an excellent wine with an intense colour while preserving the grapes’ natural aromatic character. Then aged in American and French oak barrels for 36 months, and then kept in bottles for a minimum of 24 months or until it reaches its optimal maturation.
- IMPORTED - Spain
Winery Tasting Notes
Colour: Dense centre with a clean, dark cherry tone and medium intensity. The edge shifts to a maroon color.
Nose: Powerful and complex. Very ripe wild fruit, honey, liquorice and chocolate with notes of vanilla and pepper spices. The wood is well integrated.
Palate:Strong and intense. Liquorice and dark cherry, it shows good acidity on the attack with a pleasant, velvety feel. Balanced and meaty with a long, warm aftertaste.
Food Matches: Rice and pasta dishes, fish in sauce, meat stews, roasted lamb, chicken and cured meats.
Medals & Trophies
Germany – Berliner Wein Trophy 2015 – Silver Medal
UK – Decanter Wine Awards 2015 – Bronze Medal
UK – International Wine and Spirit Competition 2015 – Bronze Medal