Brand name: “Altrejo vendimia seleccionada”
Type of wine and vintage: high-expression red, 2009
Production: limited to 1200 bottles.
Vineyard characteristics: 100 years old
Varieties used: 100% Tinto Fino (Tempranillo)
Vineyard production: below 3000 kg/ha
Growing method in the vineyard: goblet
The vats are filled in a maximum time of 1 hour to avoid oxidation and unwanted fermentation. Minimum pre-fermentation maceration of 48 hours. Controlled fermentation with local yeasts below 28°C. Total maceration between 18 and 21 days depending on vintage and organoleptic analysis. 4 to 6 short, smooth pumping-over operations, along with vigorous cap-plunging by hand every day. Slow, gravity-controlled devatting for at least 24 hours. Discarding of the wine from mechanical pressing. Racking after 48 hours to remove the larger lees and direct transfer to new barrels. Spontaneous malolactic fermentation in barrels at 22°C, ageing. Time in barrel: 16 to 18 months, depending on vintage. Age of the barrels: 100% new Type of oak: 50% American oak, intense toast. 50% selected French oak, 22 mm staves.
Surprising, deep black cherry colour, good depth. With distinct purple edges. Clean and bright.
Powerful, concentrated nose, intense and deep.
Notes of black and red fruits (blackberries, raspberries, blueberries), very ripe, wrapped in notes of the toast (coffee, licorice, toffee), balsamic, chocolaty backdrop and a nice balsamic character.
The palate is big, structured, intense, meaty, oily and inviting.
High concentration of fruit, black plums in liqueur, sweet notes of
fruit compote, chocolate and licorice.
Creamy and absorbing with a long, lingering finish.
16 – 18 º c.
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