El Abuelo Selección

• Vintage: 2017, Very good
• Vintage chart
• Type: Red Unfortified still wines
• Capacity: 0,75 L.
• Alcohol content: 14,5º

• Country: Spain
• D.O: D.O. Almansa
• Varieties: Garnatxa Tintorera,Syrah,Monastrell
• Allergens: Contains sulfites

Colour

Intense crimson with orange tones.

AROMA:

Ripe black fruits and hints of raisins and plums surrounded by subtle and deep, spicy hints of vanilla, cinnamon, cloves and coconut, and light hints of scrub rosemary.

TASTE:

Full-bodied on the palate with powerful and elegant tannins that are highly integrated with the very persistent new wood, with a very long passage through the mouth, with a silky and deep finish where the wood appears well marked and the flavor of long aging clearly differentiated. with touches of very ripe plum from the Garnacha Tintorera and the sweetness of the Monastrell.

Given its structure and strength of taste is a wine that accompanies all was fine grilled dishes, both vegetables (asparagus, barbecued onions) and lamb roasts and barbecued beef, stewed beef, seafood and meat dishes and even chicken scampi . Service temperature from 16 to 18ºC.

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. EL ABUELO SELECCION Grape variety: 60% Garnacha Tintorera, 25% Monastrell and 15% Syrah. Vineyards: 800-850 meters of altitude, vines in rainfed glass of about 60-80 years, most of them in loam, organic farming methods, nutrient-poor soils composed of stone and limestone, little precipitation. Aging: 14 months Type of Barrel: French Allier of fine grain and medium toast (300 L), new and American fine grain of second and third year of medium-high toast (300 L). Vinification: The grapes are harvested by hand from the beginning of October until the end of the month ending with the harvest of the Monastrell variety. Once the grapes are in the tank, they remain for about 2 days performing a cold pre-maceration to give the wine more color, freshness and fruit aromas. The alcoholic fermentation lasts around 9 days at a controlled temperature of around 28º, then they remain together with the skins for about 10 days, making gentle daily pump-overs to extract fine tannins. The malolactic fermentation takes place in the same stainless steel tanks, receiving a smooth bâtonnage stirring its fine lees for 2 months, which gives the wine more volume and elegance. After this, the wine is racked by gravity and aged for another 14 months in new French Allier oak barrels and medium toast and second and third year barrels of American Missouri oak of fine grain toasted plus of about 300 liters.

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