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handsome presentation of this label design comes from a historic
text found in the local Town Hall dating back to the 16th
century and refers to the Pago de Valdestremero all silk-screened
on the elegant bottle. The wine is made from grapes which come exclusively from the Conde de San Cristóbal vineyards: 80% Tinto
Fino, 10% Cabernet
Sauvignon and 10% Merlot
from 15-30 year old vines. Once
the grapes are unloaded into the hoppers they pass
through a vibrating selection table and then through a low-revolution
destemmer and on to the fermentation tanks by means of gravity.
A cold maceration, to extract the maximum amount of aromas, is first carried out at a low temperature of 8 deg.C for
3 to 5 days in the 19,000 litre fermentation tanks followed
by fermentation, at a temperature of 23 to 27 deg.C. A subsequent
maceration of the solids occurs for 15 to 20 days. Each
deposit has an automatic remontage system and in addition
the must is pumped over each day for colour extraction. The
malolactic fermentation takes place partially in new French
oak barrels. The wine spends 12-14 months in French (Haute Futaie)
, Russian (Caucasus) and American (Missouri) oak barrels and is racked every 6 months before being bottled without
cold stabilization, clarification or filtering. Cork - natural
top quality cork 49/24. 13.5% Vol. Total production 158,117
bottles of 75cl and 2465 Magnums (150cl).
Bright, deep, dark cherry red colour with crimson rim. Expressive, complex, toasted aromas reminiscent of ripe blackberry, fresh prunes enriched with ripe plums and black olives. Compact, dense, generousblackberry fruit mingling with mineral and exotic spicy tones on the palate, powerful and hearty,
well structured with velvety soft tannins on a very elegant
and lingering finish. The wine is ready for drinking now but
may be laid down and enjoyed in a few years’ time.
Decanter World Wine Awards 2013 - Commended
The IWC 2012 - Commended
Decanter World Wine Awards 2011 - Commended
Guía Peñin
2010 - 90
points.
El País: Carlos Delgado (one of the
best Spanish wine critics) - 9 points (out of 10)
Robert
Parker - 91 points
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