Tempranillo, Blend di Other Grapes
Tempranillo is Spain's most famous red grape variety. Thanks to its early ripening and a rather short vegetative cycle, it has adapted well to the cool areas of northern Spain. In particular in the Rioja region it produces some of the best reds in Spain both vinified alone and together with garnacha. The grape is also widespread in Portugal under the name of tinta roriz, especially in the Douro and Alentejo regions. In Italy it is cultivated in Lazio and Tuscany, where it is known by the name of malvasia nera. The wine has a great structure, rich, quite alcoholic, with an important tannic texture and moderate acidity.
Rioja DO Finca Monasterio 2021 Barón de Ley
The Rioja Finca Monasterio by Barón de Ley is a "Super Blend" that expresses concentration and Mediterranean soul, the result of the union of Tempranillo and other varieties. The grapes are grown on the estate surrounding the Benedictine Monastery, planted in 1985. The Mediterranean climate, low-yielding vines and gravelly limestone soils provide an extraordinary combination that gives structure and complexity to the final wine.
The proximity of the vineyard to the cellar allows for particular ca...
View product pageRioja DOCa San Vicente de la Sonsierra Lindes de 2021 Remelluri
Rioja Lindes de Remelluri is produced in San Vicente de la Sonsierra, on soils that vary from alluvial gravel terraces near the Ebro river, to drier and rockier soils, made up of sandstones and silts of Tertiary origin.
The harvest takes place manually between the end of September and the beginning of October, with collection in boxes. Natural fermentation with indigenous yeasts takes place in stainless steel tanks and open barrels, and the wine is aged for 12 months in barrels of various sizes.
T...
View product pageCastilla y León VT Vino Tinto Mauro 2022 Bodegas Mauro
The Mauro of the Bodegas Mauro is a red wine produced in Castilla y León from Tempranillo grapes.
About 90 hectares of vineyards with an average age of around 35 years, the grapes grow in sapling on calcareous and clayey soils. After harvesting, the grapes are kept at low temperatures and selected before reaching the fermentation vats. Indigenous yeasts are used with a prolonged maceration of up to 3 weeks. Frequent pumping over to ensure aromatic and tannic extraction before maturing for a maxim...
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