Story of the wine
Our wine carries all the essence of Finca El Molar. It includes grapes from several plots. Its label reflects in the abstract a drawing of “El Galayo,” a natural lagoon that leads us to the estate owned by Rus, the brave girl who completely runs this winery in Manchuela, a select DO independent of La Mancha, to defend in the market the terroir and the remarkable minerality that characterize this area.
Located at an altitude between 650 and 750 meters, our vineyards are cultivated in stony soils and calcareous limestone giving the wine its remarkable minerality.
During most of the month of September 2013, in our 30 hectares of own vineyard, we manually harvested our grapes (50% Graciano, 50% Syrah) with exquisite affection. The pressing is carried out through traditional vertical presses, separateing the press wine from the tear in order to ensuring quality products. For 10 days the must is macerated at low controlled temperatures (4ºC), with little aggressive lifts for 5 days to obtain the color and aromas of the skins, and without added chemical products: it is a completely natural wine.
The fermentation is done with native yeasts maintaining the lifts daily from 10 to 20 days. After the discovery, it carries out a second fermentation (malolactic), one part in tank and the other in barrel.
Finally, the wine remains rounded up to 6 months in French and American oak barrels. Slightly filtered for bottling, and resting in the bottle until today in order to reach the market in the best conditions.
It is a powerfull wine in every way: intense red garnet in the glass. Complex nose with aromas of ripe black fruit, with mineral notes and a spicy touch. Mouth medium structure, intense tannin, well polished and fruity aftertaste. Very at hand for enjoying it together with a bit spicy food.
★ VINOUS (USA): 85 points
★ Vitivinícola Week (Spain): 88 points
★ Peñin Guide (Spain): 86 points