The aromas of Garnacha Tintorera grape are very present in the nose. It has the scent of red currants, currants and blackberry mixed with smoked and roasted notes in the background from the "heavy toasted" barrels of French oak. The wine starts soft on the palate and the balance between acidity and tannicity emphasizes the potency of this wine. The power of the Garnacha Tintorera is there and the toasted end makes it a wine with a long finish. The final sensation is a complex reminder of the red berries mixed with notes of vanilla, coffee and tobacco. It is ideal to combine with beef, game and aged cheeses. The proteins of the meat and the tannins of the wine make a perfect combination in the mouth. We recommend drinking this wine within 5 years of the harvest year. The ideal serving temperature is 15 ° C.
The predominant wine variety in Almansa is "Garnacha Tintorera", which is native to the area and is so called because of its colored flesh and because it has a higher color intensity than other varieties worldwide. It comes from the cross between Petit Bouchet and Garnacha Tinta (French Grenache) and was introduced to the Alicante area around the year 1866 by French traders even before the Phylloxera attack (grape louse).
The Garnacha Tintorera has an intensely colored must, with a high alcohol content, is very tannic and structured, with a balanced acidity. It can give very dense, alcoholic, colored wines with aromas of very ripe or sun-dried red fruit. It is the Garnacha Tintorera grape, which gives this wine its particularity, as well as color and structure.
Due to the large expansion of vineyards, they can select the ideal grapes here year after year to keep the typical and quality of the wines constant. From the free-standing vines, which are more than 40 years old, they harvest hand-selected grapes here, from which the best wines are then extracted. The vineyards for this wine are rigorously selected based on their age, low productivity and health. The harvest is carried out with boxes of 100 kg. There are over 2000 selectable grapes each year. The wine is traditionally made with the destemmed grapes in vertically rotating tanks. The fermentation temperature is close to 28 ° C, the grape skins remain in contact with the must for at least 12 days. After the malolactic fermentation, the wine remains in barrels of 300 liters for at least 4 months. The barrels have an age of 0 and 3 years. Then the wine rests in the bottle for another 6 months.