TASTING NOTE
Colour
Dull purple in color.
AROMA:
Explosive aromas of black and blue fruits are transformed into notes of liquorice, Indian spices and floral oils. Rich and long, it has a good acidity that gives it elegance.
TASTE:
On the palate, sweet blueberries and currants color the palate with persistence in a spicy and concentrated finish.
MATCHING
Ideal to open it in a long meal (big game, roasts, stews) and enjoy in every sip all its aromas and nuances. It is a wine that evolves in the glass so we recommend leaving a little for the end of the meal. This last sip will be the final touch to a great celebration. Serve at 16º C.
WHO CAN CONTRACT
Wineries Volver
Founded in 2004 by Rafael Cañizares, responsible for the international boom of Spanish wine in the 90s.
When the whole world associated Spanish wines with a small list of Riojas of doubtful quality and cheap Jereces, these two visionaries recovered old abandoned vineyards in then unknown areas, such as the DO Jumilla. At the same time, it reinvented the business of exporting Spanish wines, creating new types of clients and making the potential of wines known to the whole world.
The differential hallmark of the winery is the artisanal production from native Spanish varieties from very old vineyards, less productive, but which provide more quality in every way.
Currently, Bodegas Volver produces wines under the protection of the DO Jumilla, Castilla la Mancha and Alicante.
The grapes come from 5 vineyards, some of them planted in 1925. Four of them from Monastrell. Two of these vineyards were planted in the Sierra de Salinas and two in the Sierra de la Umbría. The last of them was planted in the Sierra de la Sima. The Cabernet Sauvignon vineyard is in the Sierra de Salinas. Bodegas Volver is the owner of 185 hectares in Alicante under artisanal and natural cultivation, all of them planted in a glass system, natural (almost organic), in dry land.
Fossilized limestone soils with the upper layer full of limestone. Located at a height of 700-750 meters above sea level.
TRIGA
Elaboration:
Use of native yeasts. Only the oldest vineyards are used for the production of Triga.
The lives are carefully watched in all its phases and processes, pruning, flowering, fruiting, veraison, maturation and harvest and only the best plots are selected. These vineyards have very low yields, around 1 to / ha. Each plot is harvested, processed and aged separately. The best bunches are selected in the vineyard and later in the winery at the selection table. After maceration in 5,000 kg tanks, it goes to a vertical press.
Fermentation:
Malolactic fermentation in barrels, 100% wine is aged for 20 months in French barrels. The wine is lightly filtered.
