Winemaking detail: From the plot of El Sumidor. Hand picked at the end of September. Destemmed. Fermentation with wild yeast in small SST (1000 lit capacity, usually used to keep milk), in order to be able to work manually. Maceration and skin contact for 10 days with only two punch downs. Elevage in French oak barrels for 12 months. No chemical substances, including SO2, are added. No filtering. Total So2 15mg/lit
Features: Cherry, Chocolate, Fresh, Long, Peppery, Raspberry,
Tasting note: The nose is immediately intense and powerful, yet fresh and bright. Dark, dried berries, concentrated raspberry and mulberry come through on the pallet, followed by powdered chocolate and dusty tannins. The concentration is huge with sweet berries throughout. Fresh mouth-watering acidity keeps the mouthful alive through to a white pepper finish.
Drink with: Pheasant, Pork chop, Spare ribs,
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