Emilio Moro Malleolus de Valderramiro 2016

Emilio Moro Malleolus de Valderramiro 2016

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Planted in 1924 on rich clay soils, the Valderramiro vineyard produces full, tannic wines with pronounced acidity. The very low yields of this parcel make highly concentrated wines in which the expression of the terroir is enhanced. For our family, this wine showcases the maximum respect and importance for the terroir of the vineyard. After being hand-harvested, the long, slow primary fermentation of this 100% Tinto Fino (Tempranillo) takes place in stainless steel tanks for 26 days. Once primary is completed, the secondary fermentation occurs in American oak for 30 days, adding texture and richness to the wine. The wine is then aged for 18 months in French oak before bottling and resting.

The 2016 vintage of Valderramiro is deep garnet red in colour, with marked opacity. On the nose it is expressive and intense, delighting us with the best varietal aromas of the estate’s Tinto Fino vines, perfectly assembled with spiced and toasted aromas of the best woods. Full-bodied in the mouth, its passage is broad and complex, with a long finish and an elegant aftertaste.

Press Notes:

2016 vintage is yet to be reviewed. Our 2015 vintage received 95 points, Josh Raynolds, Vinous Media: “Deep violet. Potent aromas of ripe black and blue fruits, vanilla, fruitcake and woodsmoke, plus espresso and cola notes in the background. Sweet, seamless and broad on the palate, offering sappy blueberry, cherry-vanilla, mocha and spicecake flavors that are given focus and spine by a core of juicy acidity. Puts on weight with air while remaining lively, and finishes smoky and very long, with repeating vanilla and espresso notes and gentle tannic grip.”