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  • Garganta Del Aguila, Garnacha Cebreros D.O.

Garganta Del Aguila, Garnacha Cebreros D.O.

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100% Garnacha Tinto from Cebreros D.O., Avila, Castille-y-Leon, Spain. Organic, Biodynamic, Unfiltered, Unfined, Low Sulfites, Native Yeast. Women Winemakers.

Raspberry, Wild Strawberry, Blueberry, Chocolate & Herbs. Velvety palate, med. finish.

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100% Garnacha Tinto from Cebreros D.O., Avila, Castille-y-Leon, Spain. Organic, Biodynamic, Unfiltered, Unfined, Low Sulfites, Native Yeast, Spontaneous Fermentation. Women Winemakers.

HISTORY: A project between sisters, Ruth & Ana de Andres, Garganta del Aguila is produced from selected parcels of high altitude Garnacha, grown on the distinctive decomposed granite soils of the Gredos Mountains (west of Madrid).

ABOUT: Vines scratch out an existence in these once abandoned vineyards, up at 1,007 metres close to the walled town of Avila, dotted amongst huge granite outcrops, with roots sunk deep into the sand-like soils. With a long standing fascination for the wines from this region, it was just a matter of finding the right vineyards and the right people. After speaking to various contacts Ruth & Ana came across a small winery, with 8 partners (the youngest of whom was 70 years old!), who had access to incredible old plots of bush vine Garnacha on these very particular soils.

All of the plots are smaller than 1 hectare; yields are super low, and currently they hand-harvest from across 90 different sites in order to produce this wine. The idea was to produce a youthful wine from these old vines; with a focus on purity and an unencumbered expression of the variety and terroir. Ruth describes this as a ‘down-to-earth wine’ ... it’s not over manipulated in the winery and is more commercial and approachable in style than some. Ruth & Ana are now on their fifth vintage and the collaboration is going from strength to strength.

VINIFICATION: Short maceration of the grapes, fermentation is carried out in concrete with natural yeasts, racked into concrete for 8-10 months with no fining or filtration and then bottled with a very low dose of SO2 (40-50ppm). The idea was to produce a youthful wine from these old vines with as natural a process as possible with indigenous yeasts and some biodynamic practices. No fining or filtration, with a focus on purity and an unencumbered expression of the variety and terroir. Ruth describes this as a ‘down-to-earth wine’ … it’s not over manipulated in the winery and is very approachable in style.

TASTING NOTES: Raspberries and Wild Strawberries, together with Herbal aromas of Thyme & Oregano. The palate is soft and velvety, w/ notes of Red and Dark Fruits, particularly Blueberries, and Chocolate. Structured and complex, with a medium-length finish.

FOOD PAIRING: Pair this wine with Beef, Lamb, Game, or even with delicate meats such as Poultry. This wine will also pair perfectly with Rice, Pasta dishes, Creamy dishes or Charcuterie. This wine will also hold up beautifully with Grilled or Roast Meats.

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