Calzadilla Classic
selection
Calzadilla Classic
Calzadilla Classic
24,65 €
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About Ganadería Encinasola
Pure sheep cheese (Ciudad Real)
Calzadilla Classic. Vintage 2015
Red wine: 60% Tempranillo, 20% Cabernet sauvignon, 10% Garnacha, 10% Syrah
Designation of Origin: Pago Calzadilla
Uribes Madero Winery and Vineyards. Huete, Cuenca, Spain
75 cl. 14% vol.
Tasting Note: Sight: ruby red color. Nose: very intense, discovering aromas of black forest fruits and jam, with hints of dairy, vanilla, and tobacco; all wrapped in a balsamic background. Surprising mineral nuances, aromatic plants, and wet earth are also present. Palate: its passage highlights the unctuousness and still lively tannin, balanced. Long and expressive finish.
Service temperature: it is recommended to serve at 16º C.
Pairing: it pairs very well with winter stews and any dish seasoned with mushrooms.
Individual worked microplot. Soil: Sandy-loam. Harvest: Manual.
Winemaking: Cold pre-fermentation macerations for 3-5 days and subsequent fermentation in 5,000-liter stainless steel tanks. Malolactic fermentation in French and American oak barrels.
Aging: 12 months aging in French and American oak barrels.
Bottled without filtering or stabilizing.
More information
Calzadilla Classic. Vintage 2015
Red wine: 60% Tempranillo, 20% Cabernet sauvignon, 10% Garnacha, 10% Syrah
Designation of Origin: Pago Calzadilla
Uribes Madero Winery and Vineyards. Huete, Cuenca, Spain
75 cl. 14% vol.
Tasting Note: Sight: ruby red color. Nose: very intense, discovering aromas of black forest fruits and jam, with hints of dairy, vanilla, and tobacco; all wrapped in a balsamic background. Surprising mineral nuances, aromatic plants, and wet earth are also present. Palate: its passage highlights the unctuousness and still lively tannin, balanced. Long and expressive finish.
Service temperature: it is recommended to serve at 16º C.
Pairing: it pairs very well with winter stews and any dish seasoned with mushrooms.
Individual worked microplot. Soil: Sandy-loam. Harvest: Manual.
Winemaking: Cold pre-fermentation macerations for 3-5 days and subsequent fermentation in 5,000-liter stainless steel tanks. Malolactic fermentation in French and American oak barrels.
Aging: 12 months aging in French and American oak barrels.
Bottled without filtering or stabilizing.
