Remelluri ‘la Granja’ Tempranillo 2012 moccagatta The grapes are then pressed

The grapes are then pressed and begin fermentation while fortified to 15% then aged oxidatively in the traditional solera and criaderas system of oak barrels

alongside Rodolphe Péters of Champagne

deep and broad flavours of wet stone

if you’re not into the whole brevity thing

An intense nose of red and black berries and spice

Remelluri ‘la Granja’ Tempranillo 2012 moccagatta The grapes are then pressedAn incredible nose, wild mountain herbs, spiced florals, and tobacco dissolve into a delightful purple. The mouth is a glacier of wonderful tannin. The tannin radiates its wine, a slow and discreet movement, a reveal. At the end, the taste of a land. 85% Tempranillo or so with Garnacha, Graciano and traces of Moscatel, Viura and 'Malvasia'. Spontaneous wild yeast fermentation in large oak vats precedes 27 months in oak, with 7 years of total bodega