Vinos llamalo X Tierra de Castilla Cencibel 2021
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CA$7.99
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Product details
| Management number | 253561713 | Release Date | 2026/10/24 | List Price | CA$7.99 | Model Number | 253561713 | ||
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Organic
100% Cencibel, the local clone of Tempranillo. The alluring aromatics immediately envelop the senses, fresh red berries and subtle floral components waft from the glass. The dark core gives the impression of power and heft but the solid backbone of acidity provides lift, a weightlessness on the palate. Texturally lush with juicy blackberry and currant characteristics and a long finish that is dry. The balance from start to finish in this wine demonstrates the touch of a talented winemaker. This wine will surely earn a plethora of new fans.
Organically grown grapes in the village of Villarrobledo and El Provencio. 75+ year old vines (Castilla-La Mancha). Hand harvested. The grapes are destemmed, and then fermented with native yeasts in stainless steel tank. Maceration lasts until the end of alcoholic fermentation, with regular wetting of the cap. The wine is then pressed into centenarian local clay tinajas (amphora). The wine ages in tinajas for 3 months followed by 2 months in used French barrels and then 6 months in bottle before release.
100% Cencibel, the local clone of Tempranillo. The alluring aromatics immediately envelop the senses, fresh red berries and subtle floral components waft from the glass. The dark core gives the impression of power and heft but the solid backbone of acidity provides lift, a weightlessness on the palate. Texturally lush with juicy blackberry and currant characteristics and a long finish that is dry. The balance from start to finish in this wine demonstrates the touch of a talented winemaker. This wine will surely earn a plethora of new fans.
Organically grown grapes in the village of Villarrobledo and El Provencio. 75+ year old vines (Castilla-La Mancha). Hand harvested. The grapes are destemmed, and then fermented with native yeasts in stainless steel tank. Maceration lasts until the end of alcoholic fermentation, with regular wetting of the cap. The wine is then pressed into centenarian local clay tinajas (amphora). The wine ages in tinajas for 3 months followed by 2 months in used French barrels and then 6 months in bottle before release.
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