Area of Production: Our El Ardal estate in Requena, with vines over 70 years old and an average production of 1.5 kilos per plant. Continental climate with Mediterranean influences. Large day-night temperature variations. Average annual temperature: 13ºC. Lime-clay soils. 2016 was dry with little rainfall, producing small; solid bunches of grapes with a great concentration of flavours.
Winemaking: Cultivation and production with minimum intervention, seeking to reflect all the potential of the terroir. The grapes were harvested on 4 October 2016. Fermentation at 25ºC with the yeast of the skin of the grapes, with gentle stirring. They were pressed after 15 days of maceration. Malolactic fermentation in stainless steel vats and subsequent transfer with the lees to a 5,000-litre cask for 6 months’ ageing before bottling.
Serving Suggestions: La Casa de la Seda is ideal for accompanying red meats, game, cold meats and cured cheeses. Serve between 16 and 18ºC.
AWC Viena 2018 (Austria)
|Colour||Intense purple-red colour typical of the Bobal variety.|
|Aroma||Mainly fruit aromas that recall forest fruits, mixed with aromatic herbs, violets and spices like saffron.|
|Taste||Initially, ripe fruit with a hint of sweetness (blackcurrant jam). With good acidity and freshness, the flavour is persistent, with silky tannins and a mineral background.|
|Grape Variety||100% Bobal|
|Alcohol Content||14,5% vol.|
|Available in||75 cl.|