Red wine Protos 9 meses with D.O. Ribera del Duero. Made from Tempranillo grapes. Made from Tempranillo grapes from the organic vineyards of the Protos winery.
Winery: Bodegas Protos.
Type of wood and time of passage: 9 months in new barrels and one year in French oak barrels.
Tasting notes Red wine Protos 9 meses:
Bigarreau cherry red in colour with violet tinges.
Red and black fruit stands out, accompanied by spicy notes and light toasted and cocoa tones, coming from the fine wood.
It is fresh, silky, balanced and with very pleasant soft tannins.
Optimum service temperature: 15°-16º C.
A pairing: Redondo de ternera en salsa.
Ingredients: 1 kg of veal round, 1 onion, 1 leek, 5 carrots, 6 cloves of garlic, 1 glass of white wine, 1 glass of water, salt, black pepper, olive oil.
Elaboration:
- Season the meat with salt and pepper and brown it on all sides in a pan with a little oil.
- Remove and set aside.
- To make the sauce, in the same oil, place the onion, garlic, leek and carrot, all peeled and cut into pieces.
- When they begin to brown, add the meat, water and wine.
- Leave to cook for 25 to 30 minutes half covered, turning it from time to time.
- Once the time is up, leave it until the next day, so it will be easier to cut into thin fillets.
- Now all we have to do is cut and mash all the vegetables to make the sauce.
Enjoy your meal!
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.
