One of Spain's most "Atlantic" reds. The Espadeiro is made from a pre-phylloxeric vine (0.2 hectare) in Dena.
The sea is very close and brings salty notes to the wine.
Production: only 1,000 bottles.
Vinification
Hand-picked. Indigenous yeasts only. Whole bunch fermentation, no de-stemming thus, in stainless steel tanks.
No temperature control.
Then, one year in 8 year-old 225 litre French oak barrels.
The malolactic fermentation takes place in the barrels.
Storage potential
7 to 10 years.
To serve
Serve after 14-16°C after decanting.
Trial analysis
Very deep purple colour.
Intense and complex red fruit notes on the nose, with balsamic and herbal notes (laurel, eucalyptus, coffee...) and a lot of minerality underneath.
A solid acidity on the palate.
A powerful, well-structured but very lively wine. A little rustic too.
Fruity and salty notes again on the finish, with a certain creaminess too.
Definitely Atlantic.