Red Wine Protos Crianza with D.O. Ribera del Duero. Made with Tempranillo grape. A Crianza with good tears and purple rim from Bodega Protos. 14 months in oak barrels.
95 Decanter | 91 Suckling
Winery: Bodegas Protos.
Type of wood and time of passage: 14 months in new French and American oak barrels and from second to fourth year.
Tasting note for Vino Tinto Protos Crianza:
Pillory color with purple trim and good tear.
We appreciate, a gentle reduction. When oxygenated, aromas of red fruit (cherries, raspberries) appear, wrapped in floral, cocoa and toffee notes on a very discreet mineral background.
The palate is fresh, with ripe tannins and good acidity, and memories of maraschino in retronasal. End of medium intensity.
Optimum service temperature: 14° C.
A pairing: Pote asturiano.
Ingredients: 1/2 kg. of white beans (from the Farm), 1 kg. of kale, 4 medium potatoes, 2 Asturian sausages, 2 Asturian blood sausage, 250 gr. from ear, tail or pork mask and salt to taste.
Elaboration:
- Let the beans soak from the previous night.
- Put on the fire a tall pot with 2/4 parts of water and add the sausages and blood sausages (punctured with a fork), the beans and the ear or pork mask.
- When it begins to boil, cover the pot, lower the heat and let cook for 1 hour and a half.
- After this time, toss the chopped cabbage and potatoes, cut into large pieces. Rectify salt and keep the pot covered and over low heat for about 3/4 of an hour more, until everything is tender.
- Then remove from heat and let stand for about 20 minutes. Before serving, chop sausages, blood sausage and the ear or mask in regular pieces.
To eat!
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.
