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Prepared according to a first selection of the nature of the soil, choosing for this our best plots of old strains in glass on slate in Miranda del Castañar and Garcibuey and after a studied choice of the optimum moment of collection (balance acidity / grade) to its encubado happening through table of manual selection. A pre- fermentative maceration is carried out for 48 hours at 7/9 ºC, which gives way to a spontaneous alcoholic fermentation (we do not plant yeast) in stainless steel tanks of small volume and large surface in order to accentuate the extraction of components with the own yeasts from the parcels of origin, and always at temperatures below 21ºC. Discover and lightly press later on stainless steel tank where it completes the malolactic fermentation in three weeks at a maintained temperature of 20 ºC. Later, its aging of 13 months in Bordeaux barrels of French and American oak of the second year, will highlight the expressiveness and provide the fair tannins, well integrated to the fruit character and mineral vividness. Finally, the wine is bottled and given a long period of refinement in a cage that has been turned over in a controlled temperature zone before going on the market. Without clarifications or filtrations or other subsequent treatments, therefore, it is likely that over time some totally natural sediment may appear.
Vivid red, bright, with violet chromatisms, intense rim of soft and light layer characteristic of the Rufete variety. Complex nose. Wild red fruit (sour strawberry, currants), toilet herbs, lactic notes. Dry stone The palate is fresh and expressive, with marked acidity and post fruity taste and very mineralized that evokes the intrinsic characteristics of the vintage, variety and terrain on which settle the plots.
92 Points James Suckling
93 PointsPeñín Guide
Red aged wine
100% Rufete Slate soils
SIERRA DE SALAMANCA