Description
This wine is a response to our quest to find the perfect wine, one that combines structure, complexity and balance.
It is the result of a careful selection of grapes not from the vines but from the appropriate clusters, those that naturally produce three or less clusters and which are 60 or more years of age. Vines situated on slopes and terraces of limestone and clay soil, well exposed to the sun.
These grapes are harvested in small boxes at the very best moment, then inspected on the selection table and vinified in small groups at a controlled temperature.
After alcoholic fermentation they are macerated to extract their full potential. The resulting most is then settled in new French and American oak barrels to undergo malolactic fermentation. This second fermentation ensures the wine gains in complexity and aromatic intensity, it also stabilises its colour.
Tasting
Fully ripened and concentrated fruit aromas with balsamic and spicy mineral nuances, notes of blackberry and blueberry preserve wrapped in creamy oak, caramel and milky coffee tones.
The palate is concentrated, unctuous in the centre, balanced, sweet, with fine tannins. Very long finish, expressive, clearly marked with the character of the soil.
Composition
Alcohol: 14,5º
Total acidity: 6,0 gr/l
Volatile acidity: 0,50 gr/l
PH: 3,47
Free SO2: 25 mg/l
Reducing sugars: 1,8 gr/l
Tempranillo: 100 %
Production
Fermentation temperature: 26º
Tiempo de fermentación: 25 days
Fermentation time: French and American oak.
Cask age: New
Time in the barrel: 18 months
Pairing
Hiru 3 racimos is a complex wine and so is its pairing with food. We must consider two options, either drink it in light sips so that the wine itself is the star of the feast, or serve with solid dishes that can match its vigour. An Iberian pork loin with roasted peppers, steak with mushrooms and plums, wild boar stew or pheasant in port are dishes that blend incredibly with this characterful wine.
