Wine: Phinca Hapa Elvillar Tinto
Alcoholic strength: 14,5% vol.
Classification: D.O. Rioja.
Grapes: 94% Tempranillo, 6% Graciano.
Viticulture: 2.9 Ha vineyard. Facing east, located at the foot of the Sierra Cantabria, from the highest vineyards of Elvillar. Calcareous soil. Planted in 1967 in equal parts of white and red varieties. All the work of the vineyard is done according to the lunar calendar, with the help of animal traction without any input from chemical matter.
The grapes were harvested manually with optimal ripeness in 10 kg boxes. Fermentation with carbonic maceration of the whole bunches, with indigenous yeasts in a concrete tank. After fermentation, the wine is drawn off and pressed, passing its malolactic fermentation in 500 liter French oak barrels, with a total stay of 12 months without additives or preservatives and another 12 months in the tank.
Serving temperature: 16° C.
Limpid, not very intense ruby red color with very light garnet color textures, consistent.
On the nose the sample results from the wide and varied bouquet of perfumes. It opens with floral notes of red wild flowers, followed by notes of dark berry fruits reminiscent of blackberry and blueberry, but also dried plum. Hints of sweet spices such as vanilla are followed by roasting of coffee powder and milk chocolate bar. Slight balsamic note in the finish.
The sip is impetuous, with an important, fresh and well balanced tannin. The taste-olfactory persistence is good and a note of ripe fruit remains accompanied by a delicate hint of ground coffee.
It is recommended in combination with grilled meats or alternatively with cured meats and medium-aged cheeses.
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