Vinto Tinto Protos Selection Finca el Grajo Viejo from the D.O. Ribera del Duero. A high quality Crianza produced by Bodega Protos, using Tempranillo type of grape in the production process.
96 Peñín | 94 Vinous | 93 Suckling | 93 Tim Atkin
Age: Crianza
Winery: Bodegas Protos
Tasting notes for Vinto Tinto Protos Selection Finca el Grajo Viejo:
Garnet red color, medium layer with violet tones and tear very abundant.
There are aromas of forest fruit jam (blueberries, currants, blackberries), wrapped in notes of sweet spices (vanilla, cinnamon), smoked and roasted.
It is warm, balanced and tasty, with juicy tannins and a lively acidity that gives it a lot of freshness. Long finish and good persistence. A Ribera del Duero somewhat atypical.
Optimum service temperature: 16° C.
A pairing: Carpaccio de buey.
Ingredients: 400 gr. of beef in one piece, extra virgin olive oil, a handful of capers, a piece of Parmesan cheese, salt and pepper and lemon juice.
Elaboration:
- Leave the beef in the freezer for two hours, without freezing it.
- With a sharp knife, remove the existing fat, cut the piece of meat into very thin slices and spread them in a single layer on the plate where it will be served.
- Spray the meat with olive oil and cover it with very thin parmesan flakes cut with a peeler.
- Season with salt and pepper and sprinkle the meat with lemon juice.
To enjoy!
Protos, a Greek word that means "first", was, in effect, the first winery to produce what 50 years later would be the Denomination of Origin Ribera del Duero. In recent times, and like other wineries in the area, found in Rueda the ideal place to make a white wine (not allowed in the D.O. Ribera del Duero) and chose La Seca (Valladolid), known as "the cradle of Verdejo."
It is one of the few wineries of the Denomination that elaborate rose, since most of the wineries turn into the production of red wines. After the harvest, bunches of grapes are stripped (separate the berries of the raspon or woody part of the cluster) and crushed to stay macerated with the mosto 16 hours, this maceration gives it its beautiful color and allows extracting all the aromas of the skins.
