Calzadilla Classic

Calzadilla Classic
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Calzadilla Classic

Calzadilla Classic

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Rating: 4.8
No minimum order
Shipping time: 24 - 72 h
7 €
free from 49 €
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About Ganadería Encinasola

Pure sheep cheese (Ciudad Real)

Además, Ganadería Encinasola es uno de nuestros vendedores recomendados: porque confiamos en ellos para daros el mejor producto y servicio

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.



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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.



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