Description
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.
Tasting 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.
Storage potential
7 to 10 years.
Serving
Serve after 14-16°C after decanting.