Las Moradas de San Martin - Senda 2019
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Item# 97191-19
Tasting notes
Fresh and aromatic, this wine truly represents the spirit of terroir of the Garnacha from the Las Moradas estate. Attractive and stable cherry-red colour. This wine reveals typical characteristics of the Garnacha variety; floral aromas alongside those of plum and low mountain scrub against a mineral background typical of granite-based soil. The personality of the fruit is strong with subtle hints of oak enhancing the overall experience. Satisfying on the palate with a lingering finish.
Winery Technical Data
Denominación de Origen VINOS DE MADRID.
An excellent vintage in terms of the quality and healthy state of the grapes.
The winery sits at a height of 870m above sea level, on the fringes of the Sierra de Gredos, in the unique landscape of San Martín de Valdeiglesias to the south-east of Madrid. Twenty-one hectares of vineyards surround the winery, and boast impressive old Garnacha vines. They sit in fine-gravel soil, granite in origin, and face up to an austere climate, resulting in low grape yield.
An excellent vintage in terms of the quality and healthy state of the grapes.
The winery sits at a height of 870m above sea level, on the fringes of the Sierra de Gredos, in the unique landscape of San Martín de Valdeiglesias to the south-east of Madrid. Twenty-one hectares of vineyards surround the winery, and boast impressive old Garnacha vines. They sit in fine-gravel soil, granite in origin, and face up to an austere climate, resulting in low grape yield.
Varietals
Garnacha from the Corzos, El Camino, Boqueron, La Coja and Poniente vineyards.
Granite-based soil with sandy loam texture (90-93% sand) and a pH level of 6.5. Bush-style planting with 1,450 vines per hectare and a harvest yield of 2,220 kg/hectare. All viticulture is organic.
Granite-based soil with sandy loam texture (90-93% sand) and a pH level of 6.5. Bush-style planting with 1,450 vines per hectare and a harvest yield of 2,220 kg/hectare. All viticulture is organic.
Vinification
Stalk removal and maceration were followed by fermentation using the grapes’ own yeast, which included gentle pumping over. Malolactic fermentation took place in the tank without the addition of bacteria and the wine underwent the ageing process in French oak barrels for a period of ten months. The barrels used were of different size and age according to the characteristics of each vineyard. Meticulous blending in tank before bottling without clarification or filtration.
