Grape Variety: 100% Monastrell
D.O.P.: Almansa
Current Vintage: 2013
Vineyard: 700-800 metres altitude, 40-60-year-old dry-farmed bush vines planted in cool and sandy plots to obtain a wine with sweeter tannins whilst preserving the fruit on the palate, nutrient-poor and limestone-rich soil, scarce rainfall, organic farming methods & sustainable winery practices.
Harvest: hand harvesting during the first week of October selecting the best small bunches of grapes with optimal maturity.
Vinification: total maceration of 3 weeks, fermentation with gradual increase in temperature up to 29 º C. to obtain good colour and then a gradual decrease to 23 º C. to preserve the primary aroma of the fruit.
Ageing: 6 months.
Type of Cask: French Allier fine grain medium-toasted oak casks (300 L)
Awards:
- GOLD – Berliner Wein Trophy 2017.
- GOLD – Berliner Wein Trophy 2016 (2013 vintage).
- SILVER – Mundus Vini 2014 (2011 vintage).
- GOLD – Berliner Wein Trophy 2012 (2010 vintage).
- COMMENDED – International Wine Challenge 2013 (2011 vintage).
- BRONZE – Decanter World Wine Awards 2014 (2011 vintage).
- GOLD – Berliner Wein Trophy 2010 (2008 vintage).
Tasting Notes: Medium-bodied red wine of deep colour, good balance, structure and acidity. Distinctive aromas of black plums, blueberries, blackberries, liquorice, and white pepper lead to a silky red wine with layers of fruit and subtle spices and tannins and a medium-long, smooth and lingering finish on the palate.
Food Pairing: Enjoy this award-winning wine simply by itself or accompanied by tapas, roasted, grilled or fried dishes, barbecued or grilled red meats, cured meats (ham, chorizo, etc.) and semi and fully matured cheeses.
Serving Temperature: Best served at 16-18 °C.
Valcanto
SYRAH
Grape Variety: 100% Syrah
D.O.P.: Almansa
Current Vintage: 2013
Vineyard: 110 hectares, single estate, 25-30-year-old trellised vines, 700-800 metres altitude organic & sustainable farming methods, nutrient-poor and limestone-rich soil, scarce rainfall.
Harvest: night harvest of grapes with optimal maturity starting mid-September.
Vinification: maceration for 3 weeks, fermentation with gradual increase in temperature up to 29 º C. to obtain good colour and then a gradual decrease to 23 º C. to preserve the primary aroma of the fruit.
Ageing: 6 months.
Type of Cask: American fine grain medium-toasted oak casks (300 L).
Awards:
- GOLD – Citadelles Du Vin 2017
- SILVER – Mundus Vini 2017
- SILVER – Mundus Vini 2016 (2013 vintage).
- BRONZE – Decanter World Wine Awards 2015 (2013 vintage).
- GOLD – Sakura 2017 (2012 vintage).
- GOLD – Sakura 2016 (2012 vintage).
- GOLD – Berliner Wein Trophy 2014 (2012 vintage).
- GOLD – Asia Wine Trophy 2014 (2012 vintage).
- GOLD – Berliner Wein Trophy 2013 (añada 2011).
- GOLD – Berliner Wein Trophy 2012 (añada 2010).
- COMMENDED – International Wine Challenge 2013 (2011 vintage).
- BRONZE – Decanter World Wine Awards 2014 (2011 vintage).
Tasting Notes: Full-bodied red wine with rich aromas of red cherries, plums and blackberries and spicy notes of black pepper. Remarkable red fruit presence on the mid-palate, soft tannins and medium-long finish. Balanced, excellent acidity, smooth and elegant in the mouth with a subtle hint of toastiness. Great ageing potential.
Food Pairing: Enjoy this award-winning wine simply by itself or accompanied by tapas, roasted, grilled or fried dishes, barbecued or grilled red meats, cured meats (ham, chorizo, etc.) and semi and fully matured cheeses.
Serving Temperature: Best served at 16-18 °C.
Valcanto
Garnacha – Tintorera
Grape Variety: 100% Garnacha Tintorera
D.O.P.: Almansa
Current Vintage: 2014
Vineyard: 700-800 metres altitude, 40-60-year-old dry-farmed bush vines planted in cool and sandy plots to obtain a wine with sweeter tannins whilst preserving the fruit on the palate, nutrient-poor and limestone-rich soil, scarce rainfall, organic farming methods & sustainable winery practices.
Harvest: hand harvesting during the first week of October selecting the best small bunches of grapes with optimal maturity.
Vinification: continuous maceration at 25º C during 2 weeks to preserve the primary aroma of the fruit and not extract to much tannin on the palate.
Ageing: 6 months.
Type of Cask: American fine grain medium-toasted oak casks (300 L).
Awards:
- BRONZE – Decanter World Wine Awards 2017 (2014 vintage)
- SILVER – Mundus Vini 2017 (2014 vintage).
- BRONZE – Decanter World Wine Awards 2017 (2014 vintage).
- GOLD – Berliner Wein Trophy 2016 (2013 vintage).
Tasting Notes: Full-bodied red wine with deep colour, aromas of cassis, sweet strawberries and raspberries and sage. Good structure and balanced acidity with firm, polished tannins. Enjoy this juicy red on its own or with roasted or grilled red meat or game bird dishes.
Food Pairing: Enjoy this award-winning wine simply by itself or accompanied by tapas, red meats served with rich sauces, grilled or barbecued red meats or small game birds and semi and fully matured cheeses.
Serving Temperature: Best served at 16-18 °C.
Valcanto
Cavernet Sauvignon
Grape Variety: 100% Cavernet Sauvignon
D.O.P.: Almansa
Current Vintage: 2015
Vineyard: 110 hectares, single estate, 25-30- year-old trellised vines, 700-800 metres altitude organic & amp; sustainable farming methods, nutrient-poor and limestone-rich soil, scarce rainfall .
Harvest: night harvest of grapes with optimal maturity starting end-September.
Vinification: maceration for 18 days, fermentation with gradual increase in temperature up to 29ºC to obtain good colour and then a gradual decrease to 23ºC to
preserve the primary aroma of the fruit.
Ageing: 6 months.
Type of Cask: American fine grain medium-toasted oak casks (300 L).
Tasting Notes: Full-bodied red wine with deep colour, complex fruit aromas, dense tannins and structure elegance. Its time in oak barrels sees the development of complex layered aromas with a hint of smokiness, cedar, liquorice and a seductive touch of truffle. Great ageing potential.
Food Pairing: Enjoy this luscious red wine simply by itself or accompanied by roasted and grilled red or game meat dishes, rice and pasta dishes with rich sauces, stewed or roasted lamb, stuffed red peppers, roasted eggplant, tapas, cured meats (ham, chorizo, etc.) and fully matured cheeses.
Serving Temperature: Best served at 16-18 °C.
