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75 cl Bottle
A great red wine, which surprises with its excellent maturity and elegance and comes to us from one of the Riojan families that has revolutionized the most in Spain. Viñedos de Páganos is located in Páganos, a small urban nucleus of the municipality of Laguardia, in Rioja Alavesa. This winery belongs to the Eguren Group, under whose protection are also other well-known wineries such as Sierra Cantabria or Señorío de San Vicente. Marcos Eguren defines it as "The minerality of tempranillo in a cultivation limit area".
Made in Spain Gourmet always offers the Best of Spanish gastronomy. One of the best examples of wines from Rioja Alavesa. With it, you will enjoy one of the best wines.
Score: Tim Atkin 94; Proensa 98.
Do you want to know more?
Winery: Viñedos de Paganos. D.O.Ca: Rioja Alcohol content: 14.0% Variety: 100% Tempranillo.
Tasting notes: El Puntido 2019 is a concentrated red wine with intense perfume of very ripe red and black fruits, liquor and chocolate with a background of white flowers. On the palate, it is powerful, voluminous and deep, with a good balance between ripe fruit and wood, with round tannins.
Serving temperature: between 16-18º C
Harvest: Exclusively manual harvest with rigorous selection of fruits in optimal sanitary and ripeness conditions in the vineyard and in the winery through double selection table.
Elaboration: Traditional 100% destemming. Pre-fermentative maceration for 3 days at 6º C. temperature, performing gentle pump-overs and slight aeration during this phase. Alcoholic fermentation: 10 days with temperature control between 28 and 30º C., performing 1 or 2 daily pump-overs in its first phase and finishing with a pump-over. Post-fermentative maceration: for 8 days. Racked directly to new French oak barrels where it will undergo malolactic fermentation. Aging: 18 months in new French oak barrels.
Pairing: at Made in Spain Gourmet we recommend it with Roast red meats, Grilled red meats, Big game, Feathered game. Also with a board of aged and reserve cheeses, sheep and goat.
The Purity of the Terroir
Five generations of winemakers with roots in San Vicente de la Sonsierra have woven a long history of complicity between man and vine to extract its maximum virtues, applying all the necessary efforts to transmit its expressiveness in unique wines.
Marcos Eguren, leading the winemaking work, and Miguel Eguren, in management as Group president, lead a viticultural project in search of wines that evoke the vineyard, with great versatility and marked personality. Wines that adhere to the new classics: wines that endure over time, combining fruit, power, and structure with elegance, freshness, and subtlety.
Sierra Cantabria, Viñedos Sierra Cantabria, Señorío de San Vicente, and Viñedos de Páganos are their projects in the Rioja DOCa, to which their presence in the Toro PDO with the Teso La Monja winery must be added. The family and their wineries enjoy national and international prestige, areas in which they have been recipients of distinctions and awards.
La Rioja Alavesa: the elite of Rioja wines
La Rioja Alavesa is classified as a subzone in the Rioja Qualified Designation of Origin. It has 13,500 hectares of vineyards and several hundred wineries, resulting in an annual average of around 40 million liters of wine.
The area produces especially red wines with specific general characteristics, such as a bright and lively color, a fine aroma, a fruity flavor, and a pleasant palate. These peculiarities are due to the clay-limestone soils of the area, which are excellent for the vines to absorb the necessary moisture. The climate and location of the vineyards also contribute to their quality, behind the Sierra de Toloño, which protects the vines from the cold winds of the north and allows the vines to better take advantage of the heat.
Red wines are the most representative wines of the region and are made with the varieties Tempranillo (around 79% of the total is produced from this grape), Garnacha, Mazuelo, and Graciano.
Youthful or young red wines are mostly made with the traditional carbonic maceration method, in which the whole clusters ferment in a 'lake' for between seven and ten days. Once free of skins and stems, they are transferred to tanks where they will finish fermentation.
On the other hand, aging, reserve, and grand reserve wines are made using the Bordeaux or destemming method. It involves breaking the grape by removing the stems and incubating the must with its pulp for seven days. After several fermentations, they are transferred to barrels for aging.
