2015 Rejon Castill Y Leon
Tasting Notes
Vibrant, seductively perfumed aromas of blackberry, violet candy, star anise and cracked pepper.
Weighty dark berry flavors are brightened by smoky minerals, picking up a floral pastille quality with air. The smooth, sweet finish repeats the dark berry quality and leaves sexy floral and mineral notes behind. This distinctly elegant wine has the concentration and balance to reward patience.
Rejón is the name of our best vineyard of Tempranillo located in the town of El Pego, within Toro’s appellation, the 130 years old vines are planted on incredible top layer of gravel over very sandy soils. This very limited production tries to reflect the typicity and genuineness of the indigenous grapes coming from this unique terroir. The grapes are carefully hand- picked in small baskets of 15 Kgs, fermented in small vats and moved to French oak 225 litres barrels remaining for 20 months. The Rejón was an ancient farming tool used with the plows during the 19th century, when these vines were planted, it was already used by the Romans in a very basic version but with identical system, which still prevails in contemporary and modern plows called Rejas –Plowshares Opaque purple.
FOOD PAIRINGS
Rice, pasta, (noodles, spaghetti, macaroni), vegetables, mushroom, stewed meat, sausage, pork, roast meat, red
and/or white meat with sauces, grilled meat, short or medium cured cheeses.
empranillo
20 months aging in French oak barrels
About Bodegas Tridente
The facilities of Bodegas Tridente are placed in Villanueva de Campean, 30km south from Zamora, in the center of the so-called Land of The Wine. The winery, small sized, was designed for small productivity of red grapes, especially those of Tinta de Toro variety, indigenous of the land and with a tradition in the region. They are also produced the Prieto Picudo and Mencía varieties of grapes, coming from old vineyards with a low productivity, from Bierzo and León regions. The Gil Family is accompanied by Enrique Busto in this project and the technical direction is managed by Frank Gonzales, Australian enologist with a Spanish origin.
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Tasting Notes
Vibrant, seductively perfumed aromas of blackberry, violet candy, star anise and cracked pepper.
Weighty dark berry flavors are brightened by smoky minerals, picking up a floral pastille quality with air. The smooth, sweet finish repeats the dark berry quality and leaves sexy floral and mineral notes behind. This distinctly elegant wine has the concentration and balance to reward patience.
Rejón is the name of our best vineyard of Tempranillo located in the town of El Pego, within Toro’s appellation, the 130 years old vines are planted on incredible top layer of gravel over very sandy soils. This very limited production tries to reflect the typicity and genuineness of the indigenous grapes coming from this unique terroir. The grapes are carefully hand- picked in small baskets of 15 Kgs, fermented in small vats and moved to French oak 225 litres barrels remaining for 20 months. The Rejón was an ancient farming tool used with the plows during the 19th century, when these vines were planted, it was already used by the Romans in a very basic version but with identical system, which still prevails in contemporary and modern plows called Rejas –Plowshares Opaque purple.
FOOD PAIRINGS
Rice, pasta, (noodles, spaghetti, macaroni), vegetables, mushroom, stewed meat, sausage, pork, roast meat, red
and/or white meat with sauces, grilled meat, short or medium cured cheeses.
empranillo
20 months aging in French oak barrels
About Bodegas Tridente
The facilities of Bodegas Tridente are placed in Villanueva de Campean, 30km south from Zamora, in the center of the so-called Land of The Wine. The winery, small sized, was designed for small productivity of red grapes, especially those of Tinta de Toro variety, indigenous of the land and with a tradition in the region. They are also produced the Prieto Picudo and Mencía varieties of grapes, coming from old vineyards with a low productivity, from Bierzo and León regions. The Gil Family is accompanied by Enrique Busto in this project and the technical direction is managed by Frank Gonzales, Australian enologist with a Spanish origin.