Our El Ardal estate in Requena, with vines over 90 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.
The 2019 vintage was very balanced, with very slow maturation due to the great difference between the night-time and daytime temperatures in the month of September.
Cultivation and production with minimum intervention, seeking to reflect all the potential of the terroir. The grapes were harvested on the 6th of October 2019.
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: for 6 months of ageing before bottling, with 80% of the wine in a 5,000- litre French oak vat, 10% in concrete “eggs”, and the remaining 10% in earthenware vessels.
Wine suitable for vegetarians and vegans.
La Casa de la Seda is ideal for accompanying red meats, game, cold meats and cured cheeses. Serve between 16 and 18ºC.
Verema. Mejor vino revelación del año 2018 (Spain)
Bacchus Concurso Internacional de Vinos (Spain)
Gilbert & Gaillard International Challenge (France)
Japan Wine Challenge (Japan)
Intense purple-red colour typical of the Bobal variety. Mainly fruit aromas that recall forest fruits, mixed with aromatic herbs, violets and spices like saffron. 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.
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