GRAPES80% Tempranillo, 20% Garnacha, Mazuelo and Graciano.
SOILChalky-clay and alluvial.
VINIFICATIONAlong with the grapes for Torre Muga, the Prado Enea grapes are always the last to be brought into the winery. In this way we ensure an ideal level of ripeness. The grapes are always fermented in 10,000 kilo capacity oak vats without temperature control and no addition of yeasts. The maceration period varies but can continue for as long as twenty days. This wine is aged for 12 months in 16,000-litre oak vats, thirty-six months (minimum) in oak casks and thirty-six months (minimum) in the bottle. After ageing it is lightly fined using fresh egg whites.
Here we have a black-cherry coloured wine with medium depth and a deep robe.
It is delicate and fresh on the nose, with an initial impression of red-berried fruit (such as blackberries), spicy notes such as cinnamon, and a touch of toasted nuances from the cask recalling cedar wood, vanilla pods and autumn leaves. After 16 months in American-oak vats and 36 months in mainly French-oak casks, you can appreciate the good work of the wood and its balanced integration with the fruit.
On the palate it is fresh and long with balanced acidity. The tannin is bginning to become polished in a delicious, elegant way. It is an open-hearted wine with a lot of potential for laying down.
This wine can be paired with casseroles, meat dishes or just enjoyed on its own.