Marques de Griñon Petit Verdot Magnum

• Vintage: 2019
• Type: Red Unfortified still wines
• Capacity: 1,50 L.
• Alcohol content: 14,0º

• Country: Spain
• D.O: V.P. Dominio Valdepusa
• Varieties: Petit Verdot
• Allergens: Contains sulfites

Colour

Clean and bright. Cherry color with reddish reflections, it has a very high layer intensity. Very pleasing to the eye.

AROMA:

In the nose, it presents a marked intensity, fragrance and frankness embodied in the glass. Perfect assembly with the primary aromas of the same variety and the tertiaries of their aging in boot. The aromas of ripe red berries and lightly confit are taken, where prunes, gooseberries and mocha compote are present. And where they take an account with notes of vanilla, smoked and chocolate. Aromas perceptible to a good aging with top quality wood.

TASTE:

Entry into the mouth, where the subtlety prevails in front of everything. It accompanies a sensation with depth and depth. Tannins, beautifully pleasing, and with an elegant and fine wine that can only be great wines. A wine to taste it with the five senses, will undoubtedly be a unique experience.

Perfect wine to accompany it with our traditional cuisine, great with a pork loin, marinated with spices and cooked in the wood oven, Parmesan stewed in Toledo with chestnuts puree and spices candied or even with a selection of gourmet cheeses.

Marqués de Griñon Petit Verdot is a red wine made by the Marqués de Griñón winery with D.O. Domain of Valdepusa, a D.O. assigned only to the payment of this warehouse. Marqués de Griñón and the payment Dominio de Valdepusa are located in the municipality of Malpica de Tajo (Toledo). Marqués de Griñon Petit Verdot is 100% made from the variety Petit Verdot, a native variety of Bordeaux. The grapes come from vineyards cultivated in clay-limestone soils, at an average altitude of 490m above sea level. The climate of the region is continental, with an average temperature of 17ºC and average rainfall of 450mm. For its elaboration a despalillado and a discharge by gravity in the tanks of fermentation were realized. Once the fermentation process was finished, a prolonged maceration was carried out that lasted between 4 and 5 weeks. Finally, the wine was aged in new French Allier oak barrels for 12-15 months, inside a heated aging room.

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