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The Malleolus Red Wine from Bodegas Emilio Moro, presents this red wine from the D.O. Ribera del Duero, made from grape varieties 100% Tempranillo (Tinto Fino).
The word "Malleolus" comes from Latin and means majuelo, which is the name given to the vineyards in Pesquera de Duero. For the production of this wine, grapes have been selected from old majuelos whose conduction is in glass and trellis.
Malleolus is the high expression of a wine made from the Tempranillo grape variety, also called Tinto Fino. The grapes come from old vineyards, between 25 and 75 years old. Through this wine the Moro family demonstrates year after year the reason for the great prestige of the winery and the people behind it.
The wine remains 18 days macerating with the skins. Its malolactic fermentation takes place in stainless steel tanks for 30 days. Finally it is aged in French oak barrels for 18 months.
The vineyard from which the grapes used to make this wine come from is located in Pesquera de Duero, in the province of Valladolid, and grows on clay-limestone-stony soils.
Bodegas Emilio Moro
The history of the Moro family has been written since 1932 as a project of three generations rooted in the Ribera del Duero and dedicated to discovering the characteristics of its terroir to transmit them in wines with personality.
Currently Bodegas Emilio Moro owns 200 hectares of vineyards, most of which are located in the surroundings of Pesquera de Duero, birthplace of the founder of the winery, in the heart of the Ribera del Duero.
If you have any doubts when buying Malleolus Red Wine, please contact the sommelier of our online wine store and he will advise you without obligation.
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Sight: 'Color picota madura, fondo cubierto con ribete granate en capa fina.'
Mouth: 'En boca es potente y concentrado de gran equilibrio. Por vía retronasal aparecen de nuevo los especiados, la fruta negra y las maderas aromáticas. El paso por boca es aterciopelado y con una excelente integración entre fruta y madera.'
Nose: 'En nariz es un vino muy intenso donde predomina la fruta negra en confitura, notas balsámicas y maderas aromáticas. Igualmente sobresalen aromas especiados de clavo y café, con toques minerales arcillosos. '
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