PROELIO CEPA A CEPA
Selection of the highest part of La Esperilla at Clavijo.
This part of land has silty and sandy soils, without too much vigour, where the plant naturally regulates the load. The size of the clusters is smaller to obtain a higher concentration along with a superb acidity. Long life for this wine with 10 months of ageing in cask.
DESIGNATION OF ORIGIN
TYPE OF WINE
17 months in French oak cask of different volumes. Assembly in concrete casks.
100% Tempranillo over 60 years old in globet pruning.
14 % vol.
Lime-sandy and calcareous soils.
Mediterranean with Atlantic influence.
Selection of the highest part of La Esperilla at Clavijo. This part of land has silty and sandy soils, without too much vigour, where the plant naturally regulates the load. The size of the clusters is smaller.
Selected harvest in boxes of 18 kg that are cooled at 5 ºC for 12 hours before being processed in selection tables.
Elaboration with a 40% of the selected grape, traditionally stomped. The rest is stemmed and crushed.
Cold pre-fermentative maceration after which grapes ferment with local yeasts. The bâttonage is made without the use of pumps.
Malolactic fermentation in French oak barrel of 225 l. After a 10-month ageing, it goes to 2.500 l casks for 7 months. Later, the assembly in concrete casks is made.
Ruby colour with violet hues, on nose it is fruity, balsamic and spiced. On palate is it fresh, with touches of hardwood very well integrated and silky tannins. Long after taste.
Guía Peñín: 93 points. Wine Enthusiast: 92 points. James Suckling: 93 points.
Cured cheese, roasted lamb, lamb cutlets with vine shoots, stews, game meat.
No, except sulphites.
Suitable. No animal product was used during the elaboration.
75 cl bottle.