• DEFINATIVE
    OF THE
    TINTO FINO
    VARIETY

Malleolus translates from lation as majuelo, which is the name used in Pesquera de Duero for a small vineyard. With its creation we substituted the categories of crianza, reserva and gran reserva, for wines with their own identity. Cultivated using grapes from majuelos of between 25 and 75 years old, its is a great milestone in the history of Emilio Moro.

Tasting Notes


Ripe cherry color, deep with a garnet rim. A wine with a very intense nose which is predominantly black, jammy fruits, balsamic notes and aromatic oak. With outstanding spicy aromas of clove and coffee, and hints of clayey minerals. On the palate it is powerful, concentrated and well-balanced. Secondary aromas of spice, black fruit and aromatic oak appear again. The feel in the mouth is velvety with excellent integration between fruit and wood.

Process: The wine spends 28 days macerating with the skins and then undergoes the malolactic fermentation in French oak barrels. It has been aged for 18 months in new Allier French oak barrels until the moment it is bottled.


 

Variety: 100% TINTO FINO


 

Production: 100.000 Bottles of 0.75 L

Characteristics of the harvest


The heavy winter rains allowed the vines to withstand one of the driest summers in recent years. The stable weather conditions allowed for a staggered harvest, obtaining the optimum state of maturity from each plot (from 29th September to 16th October).

MALLEOLUS