Vallobera Family Collection
90% Tempranillo and 10% Garnacha.
Low-yielding 1 ha. plot planted at an altitude of 680 m. in 1946.
Vinification in 3500-litre, French-oak vats. Pre-fermentative cold maceration for 3 days at 9º-10ºC, with long periods of pumping over. On Day 4, a 15-day period of temperature-controlled (20-23ºC) fermentation begins in order to preserve the primary aromas. Once this is completed, the wine is left to macerate in the vats for 6 days with daily spraying over the caps. The malolactic fermentation takes place in French-oak casks.
Aged for 17 months in new French-oak cask.
Elegant mixture of ripe fruit aromas, spicy nuances from the oak-ageing and mineral notes, with a touch of toasted wood. A perfect marriage of fruit and wood. Powerful, meaty, full-bodied mouth feel, well-balanced, with noble tannins, long and supple with a very pleasant aftertaste.
A limited number of bottles for a red wine which is only released for sale in exceptional years.
Roasts, Red meat ad game, Lamb chops grilled over vine twigs, Mature cheeses.
Bottle of 750 ml.