Montecillo Reserva

The Tempranillo vineyards are located in Fuenmayor, Cuzcurrita, Huércanos, and Hormilla. The vines are an average of 30 years old, dry-farmed, and pruned into a bush shape. The soils are predominantly clay-limestone and low in organic matter.

The Mazuelo comes from Medrano, where the sandy soil contains a higher concentration of organic matter and offers good drainage. These vines are over 50 years old.

Each grape variety is harvested and vinified separately. Around 8% of the must from the Tempranillo undergoes bleeding (saignée) to increase concentration. A pre-fermentation maceration is carried out for three days in an inert carbon dioxide atmosphere. Alcoholic fermentation takes place at 26°C, followed by one week of post-fermentation maceration with the skins.

The Mazuelo ferments in small, conventional stainless steel tanks. Subsequent devatting is done by gravity, and malolactic fermentation occurs in underground cement tanks.

Ageing is carried out in French and American oak barrels (65% and 35% respectively): 24 months for the Tempranillo and 22 months for the Mazuelo. Final blending is done before bottling, followed by at least two years of reductive ageing in the bottle before release.

The wine displays a medium-high intensity ruby red colour, clean, bright, and expressive, with excellent fluidity in the glass. On the nose, it is elegant and complex, evolving over time. Initial notes of fine wood, mahogany, and bay leaf give way to red fruit compote and mineral undertones. On the palate, it is silky, with perfectly polished, velvety tannins. Its exquisite acidity wraps around the notes of wood and ripe fruit, achieving a beautifully balanced profile. The finish is long and pure pleasure.