Elaboration And aging:
- Color: Visually it presents an intense blackish color with purple reflections.
- In nose It is intense, fruity (strawberry, blackcurrant, blackberry cream), floral and resinous (red pepper), spicy (black pepper and clove) and empireumatic (brown, smoked, toasted).
- The attack on mouth It is fleshy and the tannin is silky. It is dense, tasty and with a great balance in which its freshness stands out. The tannins in the wood are very well integrated. It is a wine with personality
the grapes Syrah (47%)
that brings sweetness, Cabernet-Sauvignon (38%)
that constitutes the backbone of wine and a touch of Merlot (15%)
that brings complexity.
The wine is aged for 12 to 14 months in French oak barrels, medium toast, of which 40 to 50% are new and the rest are between one to two years old.
The barrels come from the French forests of Tronçais, Allier and Bertranges. The choice of the origin of the wood, the volume of the barrel and even the duration of ageing is fundamental depending on the grape variety and after the intrinsic qualities of each lot.
The estate, which belongs to Alonso Álvarez de Toledo y Urquijo, Marqués de Valdueza, and to the same family for several centuries, has an area of 18 hectares of vineyards and has been dedicated to vine cultivation for many generations. The oenologist:
The creature's father is Dominique Roujou de Boubee
. Doctor in Oenology from the University of Bordeaux, winner of the Amorim Academy Grand Prize
for the best oenological research work in 2003, and collaborator of masters of the world of wine such as Jean Claude Berrouet and Denis Dubourdieu in France or Álvaro Palacios in Spain.
The oenologist comments on the wine that "the proportions used each year depend on the final characteristics of the harvests, specifically in the case of this 2006 red, we have not used one of the varieties that we also cultivate, the Merlot.
After analysing the grapes by "Terroir unit" and having tasted the berries meticulously and repeatedly, the date of harvest is set. The objective is to harvest and then vinify separately each of the terroir units, that is to say, each variety on a given type of soil with the same behaviour throughout the vegetative cycle."
The grapes are harvested manually, in boxes of 15 to 17 kg, so as not to crush the bunches. The boxes are then stored in a cold chamber at 6º C for 15 to 30 hours. The next day the boxes are unloaded on a selection table where 6 people remove the grapes of inferior quality (raisined, damaged or secondary bunches), as well as the vegetable remains (leaves and petioles).