Mata Los Pardos

Vinmakarens matrekommendationer

• Nötkött
• Charkuterier
• Mogen och hård ost
• Vilt
• Lamm
• Svamp
• Fläsk
• Fågel
• Kalv
• Grönsaker

Vinifikation, vinmakarens egna ord

Jordmåner:

Lera, Sand

Terroir:

Matalospardos comes from different adjacent plots in the Spot of the same name. The soils are loamy-sandy with both Southwest and Northeast orientations. The family vineyard has belonged to the family for generations and the vines are not very vigorous, with reduced production but aired and spread.

Skörd:

Handplockat

Jäsning:

Rostfritt stål (100 %)

Lagring:

Begagnat ekfat (100 %) 12 månader

Vinmakare:

Victor López

The grapes enter the winery once the stems are mature and then they are stepped, following the traditional method, in a stainless steel tank. The fermentation is started by the autochthonous yeasts at the ambient temperature. Every day the wine is moved up in order to help the fermentation and get the wine aired. When the alcoholic fermentation ends, the wine is racked and decanted to obtain the clear product which will go into the barrels. The ageing in barrels lasts 12 months in medium toasted 225 litre barrels. During the ageing, rackings are done as necessary. The intervention on the wine is keep as minimum during all the elaboration. The bottling of the wine is done after 18 months of ageing and then the wine is placed in wooden shelves where it stays for another 12 months. The total ageing time is 30 months before it enters the market.

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