100% Bobal

Place Name   Utiel - Requena

New wines that make the grade and confirm the bet of the winery for products that despite a modern and casual image, take to the glass the essence of the vineyards, the earth and good work of winemaker Daniel Expositos's technical team.

The wines have own properties that make them unique.

75 cl bottle.

 Bronze Medal at the Decanter World Wine 2015 Awards

Detailed description

Vineyards

Bobal, cultivated in a goblet-pruned traditional way with a mean age of 50 years and located at the area from which takes its name.

Harvest

After monitoring the ripeness in the field, the vineyards which best express the variety of the fruit and the land are chosen. The harvest takes place the second week of September. Bunches are picked by hand in the first hours of the day in order to take advantage of the low morning temperatures.

Making

Different plots are made separately according to its degree of ripeness and phenolic potential. Later we will carry out pre-fermentative maceration at 8ºC for 4 days. The length of the maceration-fermentation will take place at 25ºC depending on the plot and harvest, fluctuating between 10 and 15 days. After a first racking to eliminate thick lees, wine draws off to barrel where malolactic fermentation will take place.

Bottling and Ageing

After ageing in French oak barrels for 12 months, the wine is bottled and will stay in cellar for 12 months at least which will provide it elegance and roundness.

Tasting

Red wine that shows a red cardinal maroon colour at sight and medium-high layer. In nose we will find a first-instant-terciary aromas characteristic of the ageing in barrel, toasted, spicy, coffee and cocoa together with mineral notes of the land. Elegant mediterranean mountain balsamic sensations will unfold little by little, tucked by red ripened fruit aromas like plum, mulberry and blackcurrant.

In mouth is shown as a franc wine with a wide entrance and silky flux tannins, together with an elegant acidity which provides vivacity and balance to the set.

Pairing

All kind of red and bush meat, grilled or stewed, spicy potato casserole, iberian ham, beef jerky, sobrassada with another sausage, hard cheese of raw milk and fermentedm grilled or casserole blue fish and suggestive encounter with pure chocolate.