Arrayán Selección 2018


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Alcohol: 14%

Grape(s): 30% Syrah, 30% Merlot, 30% Cabernet Sauvignon and 10% Petit Verdot

Localization: Mentrida, Spain

Tasting Notes: Medium density ruby red Aromas of ripe fruit and spices. An elegant bouquet redolent of the aging process. Fresh in the mouth, eminently quaffable. Lasting finish.

Notes: From La Verdosa Estate (Toledo). Sandy soils at an altitude of 510 meters. Aged eight months in French oak casks; 12 months in the bottle. Each variety undergoes 24 hours of cold maceration before fermentation. Fermentation is carried out at a controlled temperature in stainless steel tanks for about two weeks. Malolactic fermentation in tanks.

The Domain: La Verdosa is located in the northwestern part of Toledo province, in the municipality of Santa Cruz de Retamar. The landscape is dotted with trees, mainly century-old holm oaks, with abundant rosemary, thyme, rock rose, and lavender undergrowth. Local fauna includes deer, wild boar, hare, partridge, and several species of birds of prey.

The rolling landscape of the estate is bounded on the north by the Alberche river. Because the estate has not been grazed for centuries, it retains the authentic features of Mediterranean open woodland.

To the north, on the other side of the Alberche river, lies the village of Almorox, where the Albillo Real vineyard is located. Moving westwards, along the Gredos foothills, one comes to El Real de San Vicente, where the Garnacha grapes for our La Suerte de Arrayán are grown.

Moving into the province of Ávila, in the Cebreros hills, lie the other Garnacha vineyards, which provide the grapes for our Garnacha de Arrayán.

Grapes are mainly harvested manually, in 20 kg crates, and then transported to the winery, which is very close to the vineyard.

Grape temperatures are homogenized in a refrigerated trailer before reaching the winery.

Bunches are hand sorted and vetted for health, then destemmed and transferred to small fermentation tanks made of stainless steel or French oak.

Fermentation occurs spontaneously with the grapes' natural yeasts. Once the process is complete, the wines are racked into steel vats or wooden casks, depending on the wine, where they undergo malolactic fermentation.