TASTING NOTE
Colour
Intense dark ruby
AROMA:
Complex on the nose, with hints of wild plums, plums, raisins and roasted peppers.
TASTE:
Lively and elegant on the palate with good structure, well-balanced acidity and firm, polished tannins. Full-bodied with a lingering, long silky feel. good estructured.
MATCHING
We can serve it with dishes with high taste power: Duck confit with blueberries or orange, Grilled Iberian pork secret, pork tenderloin with sauces, cured cheeses and / or stews.
Service temperature from 16 to 18ºC. It is advisable to decant.
WHO CAN CONTRACT
PIQUERAS WINERY
4th generation family-owned winery founded in 1915 by the Piqueras family. The Piqueras Winery is located in Almansa, in the south east of Spain, 60 km from Alicante and the Mediterranean Sea.
The own vineyards are located in a wine production area of the D.O. Almansa is characterized by a land of low fertility and low rainfall that, together with a semi-arid continental climate, allows us to obtain wines with a high concentration of color and great aromatic richness.
Since the winery was founded by great-grandfather Luis in 1915, it has maintained the character of family ownership. History and tradition are reflected in the way the vineyards are cultivated, and quality wines are made for bottling and export to more than 45 countries.
CASTLE OF ALMANSA SELECTION
Grape variety: 25% Monastrell, 25% Tempranillo, 25% Garnacha Tintorera, 25% Syrah.
Vineyards: 750-950 meters of altitude, 65-90-year-old pre-Phylloxera vines of Monastrell, Garnacha Tintorera and Tempranillo of dry glass from the oldest plots and Syrah vines in trellis, organic farming methods, poor soils in nutrients and rich in limestone, little precipitation.
Aging: 12-14 months.
Type of Barrel: French from Allier with fine grain and medium toast (500 L).
Winemaking: Tempranillo grapes are harvested the second week of September, Garnacha Tintorera and Syrah grapes at the end of September and Monastrell grapes the third week of October. The grapes for this wine are selected from the best plots of various farms, manual harvesting to achieve a higher concentration of tannins at the optimum moment of phenolic maturation for each variety. The maceration takes place for 22 days at 29ºC with manual pumping of the young wine. After several racking, the wine undergoes manual bâtonnage once a month after malolactic fermentation. The four varieties are then blended to age in fine-grained, medium-toasted French Allier barrels for up to 14 months. The unfiltered wine is then bottled to age for a minimum of 18 months.