ESPINELA 2020

Espinela vino

The wine remains 6 months in the barrel. The result is powerful notes of cocoa and coffee, with a greasy, friendly mouth.

Its name comes from a unique gemstone, the red spinel. Making reference to the exclusive area of ​​Quintanilla, one of the best areas of Ribera del Duero. The complexity of this wine together with its elegance show us the personality of the terroir and the Tempranillo.

  • BODY 100% 100%
  • TANNIN 80% 80%
  • SWEETNESS 20% 20%
  • ACIDITY 60% 60%

TASTING NOTE

Sight

Clean and bright with a medium robe, cherry red color with a hint of violet reflections as well as a tear with medium density.

Scent

Medium high intensity, fruity aromas reminiscent of black fruit with blackberries. Spicy such as cloves, toasted, black licorice, yogurt, (bakery).

Taste

Friendly entry, exit with bitter tones. Integrated acidity with a tannin present that gives it freshness, dry, tasty. Well balanced, aromas of black fruit, toasted, with a presence of wood that gives it structure. In aftertaste reminiscent of black liquorice, a persistent and well-structured finish.

Type of wine

RED

Denomination of origin

D.O.Ribera del Duero

Variety

100% Tempranillo

Production

Manual harvest and cold pre-fermentation maceration for 5 days. Alcoholic fermentation in stainless steel tanks with indigenous yeasts and malolactic fermentation also with indigenous lactic bacteria. Aged for 9 months in French and American oak barrels of 2-3 years of use of 225 liters.

Ground

Calcareous clay

Climate

Continental

Operating temperature

14 – 15ºC

Alcohol content

14,5% vol.

· FOOD PAIRING ·

Spoon dishes, pasta, white fish, creams, red meat.
plato-cuchara-maridaje
plato-pasta-maridaje
pescado-blanco-maridaje
carne-roja-maridaje

· THE WINE ·

Made with grapes from the “pago La Calera” vineyard, the harvest is done by manual harvest and with a double selection of the grapes: the first in the field and the second at the selection table before entering the winery.
The process begins with a cold pre-fermentation maceration for 5 days, followed by alcoholic fermentation in stainless steel tanks with native yeasts and the subsequent malolactic fermentation also with native lactic acid bacteria.
From there, the wine will be aged for 9 months in French and American oak barrels of 225 liters of second and third year of use.
Bodega-luna-fría

· HISTORY ·

Our wine is born in the town of Quintanilla de Arriba, in what is known as the “golden mile” of the Ribera del Duero. With small extensions of vineyard mostly at altitudes 700-800 m and different soils, from clayey to limestone.
The use of organic viticulture, respect for the vineyard and the contribution to the richness of its soils through different jobs, means that we can obtain a high quality grape (with yields of about 3.2 kg / vine) and that we will see reflected in the wine.