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Forgotten Garnacha from Aragón
Forgotten Garnacha from Aragón showcases the immense potential of Garnacha when it comes from very old vines. Its gentle and mature tannins reflect the low yield and concentration typical of these vineyards planted in 1940. This red, produced by Vintae, has previously been awarded the Gold Medal at the International “Garnachas del Mundo” competition. A full-bodied, flavorful wine that is true to its origin's character.
Tasting Notes
Appearance: Mature cherry red with a violet rim.
Aroma: Aromas of wild berries with notes of mocha and cocoa.
Palate: Gentle and mature tannins, showcasing the concentration of an old vineyard. Full, flavorful, and balanced on the palate.
Serving Temperature: 16 ºC.
Winemaking
Made with Garnacha from bush-trained vines planted in 1940, located on an east-facing slope. Clay-iron soil with pebbles in the Ribota valley (Calatayud). Hand-harvested in mid-October.
Maceration of 17 days and fermentation at a controlled temperature below 25 ºC in 15,000 kg concrete tanks. Aged for 6 months in concrete tanks, which preserves its fresh and fruity character.
Food Pairing
Ideal with rice dishes, red meats, pasta dishes with meat, light stews, and traditional recipes where the fruitiness of Garnacha can shine.
Forgotten Garnacha from Aragón
Forgotten Garnacha from Aragón showcases the immense potential of Garnacha when it comes from very old vines. Its gentle and mature tannins reflect the low yield and concentration typical of these vineyards planted in 1940. This red, produced by Vintae, has previously been awarded the Gold Medal at the International “Garnachas del Mundo” competition. A full-bodied, flavorful wine that is true to its origin's character.
Tasting Notes
Appearance: Mature cherry red with a violet rim.
Aroma: Aromas of wild berries with notes of mocha and cocoa.
Palate: Gentle and mature tannins, showcasing the concentration of an old vineyard. Full, flavorful, and balanced on the palate.
Serving Temperature: 16 ºC.
Winemaking
Made with Garnacha from bush-trained vines planted in 1940, located on an east-facing slope. Clay-iron soil with pebbles in the Ribota valley (Calatayud). Hand-harvested in mid-October.
Maceration of 17 days and fermentation at a controlled temperature below 25 ºC in 15,000 kg concrete tanks. Aged for 6 months in concrete tanks, which preserves its fresh and fruity character.
Food Pairing
Ideal with rice dishes, red meats, pasta dishes with meat, light stews, and traditional recipes where the fruitiness of Garnacha can shine.
