Winery: Bodegas Félix Callejo.
Elaboration: Vintage by hand in boxes and subsequent selection of grapes in double tables. The destemmed and untreated grapes are taken to the fermentation tanks to make a cold pre-fermentation at 10° C.
The native yeasts begin the fermentation towards the fifth day after the incubating. It is left to marinate with the skins for 3 days after the end of the alcoholic fermentation and is uncovered to another tank to carry out the malolactic fermentation spontaneously.
In January it is racked to French oak barrels for 6 months aging before bottling.
Tasting note: It has an attractive cherry color with violet rim. On the nose, very aromatic, marked notes of berries, with memories of confectionery, balsamic. The passage in the mouth is fleshy, alive, with sensations of berries, cinnamon, spicy, violet, balsamic and persistent primary end.
Optimum service temperature: 15° C.
A pairing: Ensalada de caballa marinada: a dish with a fish with intense flavor, a powerful ingredient such as ginger and a citrus marinade. You need a wine that does not impose the dish.
Ingredients: 600 gr. of mackerel, a few leaves of lettuce, 2 carrots, 2 green half-cooked asparagus, 1/4 semi-sweet beans, 8 cherry tomatoes, a piece of ginger, 10 gr. of sugar, 2 limes, 1 orange, olive oil, salt and parsley.
- Remove the loins of the mackerel and remove the spines.
- Put in a freezer bag the sugar, the orange zest and its juice, the lime juice and a little grated ginger.
- Season the fish and add it to the bag. We close it well (trying to keep as little air as possible inside it) and let it sit in the refrigerator for 2 hours.
- We put to our taste the leaves of lettuce, carrot sticks, asparagus, green beans and cherry tomatoes. We place the chopped mackerel on top.
- Put the marinated juice in a bowl and add olive oil and salt. We remove to bind and incorporate chopped parsley and season.