Aromas are complex and layered with blackberries and black raspberries, cedar, light campfire, dried strawberries and spice. The palate is medium to plus in body with notes of plum, cocoa, vanilla and cigar box spices. This wine is fresh, with good concentration and graceful elegance.

ABOUT THE WINE

The Pinuaga family has perfected the art and tradition of Castilian winemaking for over 200 years. Their wines boast a taste and style that are the synthesis of modernity and tradition.  The family founded the small winery, located amongst heirloom vineyards, in 2004. They aim to strike a balance among the artisan care, modern technology and the most innovative methods of winemaking.

The vineyards and the winery are located in Corral de Almaguer, 720 meters above sea level, and surrounded by Mediterranean oak forests. The continental climate, with pronounced changes in day-and-evening temperatures, boosts the unique personality of the land and enhances the quality of the vines.  It favors the growth of many grape varieties, allowing the production of varietally-expressive wines.  Amongst these grape varieties, 20 hectares of bush-vine Tempranillo is grown, with an average age of more than 30 years.  The soils are mainly clay-limestone and all of the grapes are harvested at low yields after being sustainably farmed.

200 Cepas, meaning “200 vines”, is the winery’s top wine, only made in special vintages. This wine comes from a single vineyard of 3 hectares named El Aguila, with an old clone of Tempranillo called Cencibel. This special clone produces smaller grapes with very soft and silky skin and has a much longer ripening period. Production is limited to 500 cases and is only made on excellent vintages.

Vines are hand-harvested during the night in 10 kg cases. Before grapes enter the winery they are examined for quality using a sorting table. Grapes are de-stemmed and crushed to obtain maximum extraction. There is a cold pre-maceration during 2 days and then fermentation occurs in stainless steel tanks during 30 days. The final wine is aged in French and American oak 225 and 300 liter barrels (30% of new oak and 70% used) during 16 months and is stabilized naturally.

Charcuterie, Cheese, Grilled preparations, Hearty stew, Lamb, Mushrooms, Pizza, Pork, Red Meat, Roasted Root Vegetables, Sausage, Slow-smoked Barbeque/BBQ Sauce, Tomato Sauce