Maldito

• Vintage chart
• Type: Red Unfortified still wines
• Capacity: 0,75 L.
• Alcohol content: 14,0º

• Country: Spain
• D.O: D.O. Valdeorras
• Varieties: Mencía,Garnatxa Negra,Brancellao,Caíño Tinto,Sousón
• Allergens: Contains sulfites

Colour

Clean, clear and bright. Cherry red color with violet reflections. Medium layer intensity. Very nice to look at.

AROMA:

The nose is a spectacle of computed fruit aromas, where they are harmonized with a whole range of sweet species in which they stand out; cinnamon and vanilla, and are combined with elegant balsamic notes that aromatically give you a sensational balance.

TASTE:

Palate with intense sensations of fruit, the same computed notes that manifested in the nose. It is a friendly, fresh and very round wine, with a good perception of a very balanced structure and an infinitely well worked tannin.

It is a perfect companion for meats and blue fish, such as grilled sardines and a mackerel with garlic and parsley. Great with a good table of sausages and strong cheeses.

Pablo Vidal explains that Maldito "is the result of uprooting, of difficult moments, of courage and tenacity." With him he wants to offer «a brave passionate person full of honesty; know him, let him be himself and enjoy his interesting and seductive character ». That is why it is the first wine he produced, the result of a change in his career that has certainly not been easy, but which marks the origin of his new entrepreneurial history. This red wine is made with native varieties of the Valdeorras Denomination of Origin: mencía 85%, garnacha of old vines 10%, sousón, brancellao and 5% caiño. The climate of these vineyards responds to a continental area of ​​Atlantic and mountain influence, they are located on a slope of slight slope with north and east orientations and at a height of 350-400 m. On the floors, 50% is clay-free texture of slate and shale and 50% clay-free texture by alluvial terrace formation. Fermentation, carbonic and malolactic maceration is carried out in a steel tank at a controlled temperature, slow maturation in the cellar with subtle work of light and medium roasted French oak woods and maintenance on fine fermentation lees. with times depending on the needs detected per game.

Have you tasted this product?