“Nice transparency to this with dark berry, lightly toasted oak and chocolate. Medium body. Firm, silky tannins blend in nicely. Drink now.” James Suckling
Behind the Trus winery stands this peak, which perfectly represents the character of the finest sites in Ribera del Duero: limestone soils, with bedrock very close to the surface and clay-loam slopes with limestone where the vines grow in perfect balance. The south-facing estate lies at an elevation of 900 metres in the village of La Horra. All of these features result in a distinctive Ribera del Duero red that is mineral, intense, rich and full-bodied, ideal to be enjoyed at leisure.
Decanter 96, Peñín 95, Tim Atkim 91
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Very dark cherry colour with burgundy edge. Clean and bright. Abundant, thick, slow tinted tears.
Very good intensity on the nose, a fruity treat – predominantly black fruit, blackberries, cherries and also liquorice, against a toasted and earthy background, due to the influence of the extremely calcareous soil.
In the palate it is ample, powerful, sweet, with structure and a marked but integrated acidity to support the alcohol content. Very good quality tannins, well-rounded and oily. A very long wine with great persistence.
A unique wine to accompany hare “á la royale”, sirloin Wellington, Iberian cured pork, baked leg of lamb or mole poblano.
Harvested manually in boxes with a double selection of bunches in the field and at the winery. Grapes are cooled at 10ºC before processing to avoid oxidation and favour a totally controlled beginning of alcoholic fermentation. Vatting by gravity. Daily manual punching down. Spontaneous alcoholic fermentation. Malolactic fermentation in barrels with daily battonage of its fine lees. Ageing for 16 months. Bottled without filtering or clarification.
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