Cinco De Copas Cuatromilcepas

Deze net niet Crianza is uit de lokale tinta de toro (100%) ontstaan. Een rijke complexe wijn van Grand Cru-niveau die gemaakt wordt met veel gevoel en passie. Daar draait het immers om, de nieuwe trend van 21e-eeuwse fabriekswijnen is bij deze familie uit den boze. Met vlag en wimpel geslaagd in hun doel om 'n authentieke wijn uit de Toro te produceren. Resultaat, stevige smaak, een goede structuur en rijpe, zachte tanninen. Een uitstekende wijn met een lange finale waarbij rijpe bramen zich afwisselen met kruidnagel en mooi ge?ntegreerde houttonen.

meer informatie via: https://www.storms.nl/actueel/alsof-de-tijd-blijven-stilstaan-indrukwekk...

GRAPE: 100% Tinta del Toro.
AGEING: 6 months of ageing in French, American &amp, Hungarian oak Barrels.

TASTING NOTES:
Cherry red in colour with flashes of violet. Cinco de Copas carries a highly aromatic nose of spices and coffee with a final aroma of black forest fruits. Hints of oak are nicely integrated with the dense fruit structure created by the Tinta de Toro. On the palate, this wine is powerful, full of rich, deep fruit flavors, spices and minerals. Finishing with a firm acidity, ripe tannins and lengthy finish.

HISTORY
Bodega CuatromilCepas, a winery of friends, formed by the families Maillo, Somoza and Sanchez Monje. The name comes from the first vineyard acquired back in 2008 in the town of Toro, which consisted in four thousand strains. Currently Bodega CuatromilCepas owns some 40 years old vineyards but also centenary vineyards in direct planting, sandy and clay-loam, located in the villages of Toro, Villaester and El Pego, with an approximate total of 11 hectares. The Winery is located in the small town of El Pego, an old House, remodeled as a winery, which, curiously, was the former ballroom of El Pego. Our philosophy is the respect for the soil, organic vineyard, which denotes the absolute respect for the environment not using any product of chemical synthesis and with derisory yields of 1500 - 2000kg per hectare. All 3 Pagos are elaborated separately, in stainless steel tanks of 1000 and 2000 liters, with cold and controlled maceration, native yeasts. Malolactic fermentations are carried out in barrel, Each Pago has certain designated barrels (frech, American &amp, Hungarian). Battonages take place in spring time, to protect and continue the slow evolution of the wines. Our wines do not undergo processes of filtering or clarified, natural stabilization (extreme cold winter temperatures) to preserve to the maximum its typicity and aroma.