Tasting Note: Dark cherry red colour. On the nose complex bouquet combining delicate flo-ral aromas with complex notes of red berries. Palate is silky but powerful. Red fruit notes are persistent showing good acidity. Full-bodied with a long lasting aftertaste.
Food Matching: Smoked Idiazabal, Roquefort, cured Manchego, stews, meat dishes.
Grape variety: Tempranillo 40%, Merlot 30%, Syrah 30%
Harvest: The harvest at Finca Bolandín de Pago de Cirsus started this year on September 1 and ended on October 26. The average yield per hectare was 6300 kg, slightly lower than last year. The year was dry and irrigation management was essential throughout the entire growing season, allowing the grape to ripen gradually and guaranteeing the balance of sugar and acidity. The grapes selected were healthy, ripe and concentrated, resulting in Pago de Cirsus wines of the highest quality.
Vinification: The must is cold macerated at 8º C for four days before undergoing fermentation in 5,000-litre French oak casks at 28º C for seven days. Finally, the wine is macerated for 20 additional days.
Ageing: The wine is aged in French oak casks for 14 months, followed by another 12 months in the bottle.
Residual sugar: 2.3g/l
Gilbert & Gallard 90 Point!
Guide Penin 93 Point!