Pago de Cirsus Cuvee Especial (2014)

Product Information

Country: Spain

Area: Navarra

Wine style: Red

Varietal: Syrah, Tempranillo, Merlot

Style: Dry

Alc(%): 14

Producer: Pago de Cirsus

Size: 750ml


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About Producer
The aim of Bodegas Pago de Cirsus is to make 100 percent single-estate wines of the very highest quality. The estate, located just outside the village of Ablitas in Navarra, runs along a canal at an altitude of 220 metres and enjoys a continental climate with high summer temperatures reaching between 30-40º C. The 135 hectares of southerly vineyards are planted with Merlot, Tem-pranillo, Syrah, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc and small grain Muscat. The average yield per hectare is intentionally reduced to approximately 4,000-4,500 kilos, which is much lower than what is regulated by the region’s control board. The result is excellent quality grapes with good colour that produce elegant wines with body and powerful structure

Grape variety Syrah Merlot Tempranillo

Alcohol: 14 % vol

Tasting Note
Colour: Dark cherry red colour.
Nose: Complex bouquet combining delicate flo-ral aromas with complex notes of red berries.
Palate: Silky but powerful. Red fruit notes are persistent showing good acidity Full-bodied with a long lasting aftertaste.
Food Matches: Smoked Idiazabal, Roquefort, cured Manchego, stews, meat dishes.

See region detail: Spain >> Navarra
See producer detail: Pago de Cirsus


Vineyard of Origen: Finca Bolandín.
Appellation: DO Navarra.
Sub-Appellation: Ablitas
Climate: Continental with low rainfall ( < 200 mm per year)
Altitude: 350 m above sea level
Pest Control: Low impact integrated pest management
Yield per hectare: 4500 kg
Yield per vine: 1.60 kg
Conduction System: Double cord
Vine density: 2,800 vines / hectare

Grape Harvest: Tempranillo: first or second week of October. Merlot: first week of September. Syrah: first week of October.

Harvest: Manual in loads of 15kg for parcels and varieties.
Fermentation & Aging: Each variety is separately macerated cold for a few hours in stainless steel tanks. Fermentation and aging takes place in French oak barrels for 3 months.