“A family flagship vineyard with all its complexity and elegance and, also, a tribute to my grandfather, who had a very modern and playful way to understand the fieldwork” is how Marcos Eguren describes the vineyard that the Amancio comes from.
The vineyard is made up of 20 to 35 year old vines. Fertilization is all done organically. Everything in the vineyard is done with respect for the environment as well as following the biorhythms of the plant.
The 2013 harvest which began on 15 October was characterized by good weather, low production and excellent physiological, phenolic and aromatic ripeness in the grapes.
All of the harvesting was carried out by hand. The grapes then undergo rigorous selection and only perfectly-formed, healthy and mature bunches were picked, resulting in only 8 - 10% of all the bunches in the vineyard being used in the final wine. The grapes were de-stemmed by hand with a rigorous selection of every grape. Cold pre-fermentative maceration then took place over 6 days. Fermentation occurred in a combination of French oak barrels (5 hectolitre capacity) and 2 French oak vats (10 hectolitre capacity) using only indigenous yeast selected from their own vineyards. The wine underwent pissage and punch down twice a day for the first 6 days of fermentation. The total time that the wine was left to macerate on the skins was 18 days. Malolactic fermentation was allowed to occur in New French oak Bordelaise barrels. The wine then spent 24 months in new French oak Bordelaise barrels and was racked every four months.
Intense cherry colour. A nose of ripe fruit, blackberry, black cherry, currant and ﬁg, with mineral, liquorice traces and dark-roasted ﬂavours. The palate is rich, powerful and stylish, with sweet oak, dense plum and blackberry fruit and underlying acidity.