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Goyo Garcia Viadero Finca el Peruco is a red wine produced under the D.O. Ribera del Duero by the winemaker Goyo Garcia Viadero with grapes of the Tinta Fina (Tempranillo) and Albillo varieties.
The Goyo Garcia Finca El Peruco is produced from grapes harvested exclusively from the estate of the same name, "El Peruco". This vineyard, located at an altitude of 900 meters, is home to vines more than a century old growing in sparse soils of white sand and pebbles.
Harvesting is done by hand, selecting the optimal moment of ripening of the clusters, which generally occurs in late September or early October. Once in the winery, the clusters undergo cold maceration, followed by gentle destemming and pressing.
The resulting must is transferred to extra-fine grain French oak barrels, where it ferments for approximately 3-4 weeks, followed by an aging period of 36 months.
The grapes used are a blend of Tinta Fina (85%) and Albillo (15%) from hundred-year-old vines.
In appearance, the wine has a deep cherry red color with violet reflections on the surface.
In the olfactory phase, a complex and intense aroma stands out, with predominant notes of red fruits such as blueberries, blackberries and currants, accompanied by secondary nuances of spices, tobacco and toasted notes from its time in oak barrels.
On the palate, its silky texture and friendly tannins define a pleasant experience, with a flavor dominated by ripe red fruit notes, subtle hints of cocoa and a discreet acidity.
It is suggested to serve this wine at temperatures around 18ºC-19ºC. As for food pairing, it is an excellent choice to accompany a variety of main dishes, such as red meats, traditional stews and casseroles.
Goyo Garcia Viadero Finca el Peruco is a red wine produced under the D.O. Ribera del Duero by the winemaker Goyo Garcia Viadero with grapes of the Tinta Fina (Tempranillo) and Albillo varieties.
The Goyo Garcia Finca El Peruco is produced from grapes harvested exclusively from the estate of the same name, "El Peruco". This vineyard, located at an altitude of 900 meters, is home to vines more than a century old growing in sparse soils of white sand and pebbles.
Harvesting is done by hand, selecting the optimal moment of ripening of the clusters, which generally occurs in late September or early October. Once in the winery, the clusters undergo cold maceration, followed by gentle destemming and pressing.
The resulting must is transferred to extra-fine grain French oak barrels, where it ferments for approximately 3-4 weeks, followed by an aging period of 36 months.
The grapes used are a blend of Tinta Fina (85%) and Albillo (15%) from hundred-year-old vines.
In appearance, the wine has a deep cherry red color with violet reflections on the surface.
In the olfactory phase, a complex and intense aroma stands out, with predominant notes of red fruits such as blueberries, blackberries and currants, accompanied by secondary nuances of spices, tobacco and toasted notes from its time in oak barrels.
On the palate, its silky texture and friendly tannins define a pleasant experience, with a flavor dominated by ripe red fruit notes, subtle hints of cocoa and a discreet acidity.
It is suggested to serve this wine at temperatures around 18ºC-19ºC. As for food pairing, it is an excellent choice to accompany a variety of main dishes, such as red meats, traditional stews and casseroles.
