Pago de Capellanes Picon Magnum

• Vintage: 2019, Excellent
• Vintage chart
• Type: Red Unfortified still wines
• Capacity: 1,50 L.
• Alcohol content: 15,5º

• Country: Spain
• D.O: D.O. Ribera del Duero
• Allergens: Contains sulfites

Colour

Clean and bright Cherry color cherry with slightly orange reflections. Very nice to look at.

AROMA:

Entry into the nose where it is presented with some complexity, the first contact with the glass balsamic aromas are detected slightly sweet species where we find cinnamon, with the presence of leather and licorice. Accompanied with a background with sensations of computerized fruit. High range of sensations.

TASTE:

Exceptional mouth and of an overwhelming intensity. It presents perfectly integrated sweet tannins and a sensational balance.

Determined district of lands or estates, especially of vineyards or olive groves. Founded in the village of Pedrosa de Duero in 1996, this family winery is the first wine project of the Rodero Villa family and was recently chosen as one of the 100 best wineries in the world by Wine & Spirits magazine. We are in an area of ​​the Ribera del Duero is especially privileged for its climate and its soils. A recent analysis by Ferran Centelles for Jancis Robinson says so, based on tasting notes to locate the best vineyard areas of the appeal. The great temperature contrast of more than 20 degrees between day and night favors the maturation of the bunches, enhances its alcoholic strength, color and tannins, as well as helping to maintain a very balanced acidity. Our soils are composed mainly of clay, gravel and sand, providing the vineyard with natural drainage and natural reserves of hydration and temperature, which will give rise to velvety wines with a marked structure and minerality. Our red wines are made with the native tempranillo variety, characterized by its thick skin, which protects it from the extreme conditions of the area and gives rise to intense wines in terms of color, structure and tannic charge. Vintage selected in boxes of 15 Kg. The grape rests in a cold chamber 24 hours before processing. In order to extract the maximum expression, it is fermented in a French oak vat with strict temperature control. To start the fermentation, a foot of Cuba is made with selected yeasts in the own plot. At 40 days it is uncovered for bleeding. The malolactic fermentation takes place at 22ºC for 32 days, without the addition of bacteria, in French oak barrels. For 22 months it rests in French oak barrels with 60 months of drying, of selected grain, making four racking. It rounds its flavor for a minimum of 40 months in the bottle, without filtering or clarifying.

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