Suertes del Marqués – El Esquilón

The Listán Negro grapes come from the vineyard called “El Esquilón” and are 80 years of age, while the Tintilla is about fifteen. The 1.2 hectare vineyard faces northwards and lies 550 metres above sea level. Te soil has low yields due to its high levels of volcanic rock, so that wines are rather intense and complex. The grapes are destemmed without being crushed. They later ferment on their autochthonous lees for 14 days with manual batonages, reaching a temperature of 28ºC. Following a 10-day-long post-fermentation maceration, the wine is devatted in French oak (Allier and Nevers) barrels, where it undergoes malolactic fermentation on its lees. It later ages for ten months, and is finally bottled without being filtered. Yearly production of this wine is limited by the low yields of the vineyard.

Product Description

The Listán Negro grapes come from the vineyard called “El Esquilón” and are 80 years of age, while the Tintilla is about fifteen. The 1.2 hectare vineyard faces northwards and lies 550 metres above sea level. Te soil has low yields due to its high levels of volcanic rock, so that wines are rather intense and complex. The grapes are destemmed without being crushed. They later ferment on their autochthonous lees for 14 days with manual batonages, reaching a temperature of 28ºC. Following a 10-day-long post-fermentation maceration, the wine is devatted in French oak (Allier and Nevers) barrels, where it undergoes malolactic fermentation on its lees. It later ages for ten months, and is finally bottled without being filtered. Yearly production of this wine is limited by the low yields of the vineyard.

Additional Information

Wine Region

Valle de Orotava
Brands

Suertes del Marques

Dry red. 70% Listán Negro, 30% Tintilla
Picota red.
14% vol.
A complex and deep nose with a rich ensemble of dark fruits, cocoa and fresh spices. Smoked touches against a mineral undertone.
D.O. Valle de la Orotava
A very expressive mid-palate. An elegant wine with personality. Balanced and broad on the palate with a long finish that is rich in mineral undertones.
18ºC - 20ºC
roasted and cured red meats, stews
WA: 92 points



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