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handsome presentation of this label design comes from a historic
text found in the local Town Hall dating back to the 16th
century and refers to the Pago de Valdestremero all silk-screened
on the elegant bottle. The wine is made from 80% Tinto
Fino, 10% Cabernet
Sauvignon and 10% Merlot
from 12-27 year old vines all from their own Estate. Once
the grapes had been unloaded into the hoppers they passed
through a vibrating selection table and then through a low-revolution
destemmer and on to the fermentation tanks by means of gravity.
A cold maceration, to extract the maximum amount of aromas,
was first carried out at a low temperature of 5 deg.C for
3 to 5 days in the 19,000 litre fermentation tanks followed
by fermentation, at a temperature of 26 to 30 deg.C. A subsequent
maceration of the solids occurred for 15 to 20 days. Each
deposit has an automatic remontage system and in addition
the must is pumped over each day for colour extraction. The
malolactic fermentation took place partially in new French
oak barrels. The wine spent 12 months in French (Haute Futaie)
, Russian (Caucasus) and American (Missouri) oak barrels made
by the prestigious barrel producers Murua and Seguin Moreau,
racked every 6 months, and was bottled in July 2007 without
cold stabilization, clarification or filtering. Cork - natural
top quality cork 49/24. 14.4% Vol. Total production 200,000
bottles of 75cl and 6000 Magnums (150cl).
Intense dark cherry/deep purple in colour with crimson rim,
fine, elegant and toasted aromas reminiscent of crushed cherries
and spices. Compact and dense blackberry fruit on the palate,
well structured with velvety soft tannins on a very elegant
and lingering finish. The wine is ready for drinking now but
may be laid down and enjoyed in a few years’ time.
The
IWSC 2006 - Silver Winner, Best in Class: The IWSC 2007 -
Bronze. Guía Peñin 2007 (the most reputable
of Spanish wine guides) - 92 points. El País:
Carlos Delgado (one of the best Spanish wine critics) - 9
points (out of 10)
Robert
Parker - awarded 91 points
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