Elias Mora is the man who planted the vines on this estate, and sold them to Viki Benavides in 1998.
Vinification
Traditional winemaking.
Aged for 12 months in French and American oak barrels (half of which are new).
Storage potential
9 years.
To serve
Serve at 18°C in a large glass, after decanting, at least during the 5 first years.
Trial analysis
Nice deep red colour.
Subtle aromas of Tempranillo, mingled with blueberries and blackberries, toasted bread, cinnamon and fresh nuts.
A solid, meaty, concentrated wine on the palate, with juicy tannins.
The Gran Elias Mora is not made every year; in weaker vintages, the grapes will reinforce the Crianza.