The Prieto Picudo grape variety is unique in the world and grown in the southern area of Leon. It is easily distinguished by its very dark skin and tightly-packed conical bunch. It has a high sugar content, acidity and colour/tannins, being in all probability the Spanish red grape with the highest concentration of all three of these critical components.
Accustomed to living in extreme conditions, the Prieto Picudo is a jewel of Spanish winegrowing that produces intensely aromatic and distinctive young wines, and thanks to its good must-skin ratio, has exceptional characteristics for aging.
The wine is made 100% from the Prieto Picudo grape originating from Pago Carroleón. Organic vine growing. Hand harvesting in boxes of 15 kg. Pre-fermentation maceration for 3 days. Fermentation in 150 hl tapered stainless steel vats at a constant temperature of 26 ºC. Fermentation and maceration with the skins. Malolactic fermentation in vats. Aged for 24 months in 225-litre French oak barrels, located in an underground winery which is more than 300 years old.
View: An intense dark cherry red colour, with purple hues.
Nose: An aroma of ripe fruits blended with spiciness and toasted notes from the barrel.
Palate: Long and complex on the palate. The bitter notes of the tannins merge perfectly with the fruitiness, resulting in a well-balanced and unctuous wine with an excellent aftertaste.
Alcohol content: 14%
Food pairing: Ideal for accompanying any type of meat, stew, pâtés, or hard cheeses. Serve at a temperature between 16 and 18ºC.
Storage: Optimum consumption in the next ten years.
In the news: 92.5 Verema points. 92 Guía ABC points. 92 Guía Peñín points. 91 Proensa points. 9.2 points in El País. 300 Best Wines in the Vino y Gastronomía Magazine. 83rd Best Wine from Spain. 91 points in El Mundo's Wine Guide.