Grape Variety
69% Syrah, 17% Cabernet Sauvignon, 14% Petit Verdot.
Tasting Notes
Deep color, covered. Elegant, complex aroma of forest fruits, with mineral and spicy tones. In the mouth it is persistent, complex, very balanced
History
Dominio de Valdepusa has been owned since 1292 by the family of D. Carlos Falcó, Marqués de Griñón and is located in the Toledo province of Malpica de Tajo. The Señorío de Valdepusa is a unique wine farm that occupies an area of 50ha, which includes the original vineyard (14 ha) of Cabernet Sauvignon strains planted in 1974 and since 1991 it is expanded with the varieties "Syrah" and "Petit Verdot" -both pioneers in Spain- and "Graciano". This property was granted in 2002 by the Spanish State the first Denomination of Origin of Payment. In 2003, this recognition was validated by the European Union, making Dominio Valdepusa the first Spanish farm to receive such recognition. Its current production is 300,000 bottles, advised by the prestigious winemaker Bordeaux Rolland, and focuses exclusively on red wines made based on the vineyards themselves. The monovarietal collection includes ¿Cabernet Sauvignon¿, ¿Syrah¿, ¿Petit Verdot¿ and ¿Graciano¿, in addition to the ¿AAA¿ that is produced w
Regional Information
Dominio de Valdepusa is located in the Toledo province of Malpica de Tajo, 50km from Madrid and 50km from Toledo. Within the historic domain of the same name, this unique wine farm occupies an area of 50 Ha, 14 Ha of Cabernet Sauvignon planted in 1974, 19 Ha of Syrah planted in 1991, 9 Ha of Petit Verdot planted in 1992 and 8 Ha of Graciano planted in 2007. Always using sustainable viticulture techniques, to achieve a perfect and uniform maturation of the base clusters of the high quality of Valdepusa wines.
Vinification Details
The Marques de Griñon winemaking philosophy is based on preserving the organoleptic values of each variety, applying the principle of minimum handling and performing the essential operations. The harvest is done manually in boxes of 15-17 Kg, which are unloaded at a selection table. After this, the grapes are destemmed and taken to the fermentation tanks, where a 1-2 day pre-fermentation is carried out at a low temperature, after this step the alcoholic fermentation takes place, where the sugar is transformed into alcohol at a controlled temperature. The wine remains in contact with the skins for a few weeks and after this the stripping and pressing of the skins takes place, which is done in a light way. Then the wine makes a second fermentation, malolactic fermentation, where malic acid is transformed into lactic acid, a softer acid than the first. After this the wine enters new or almost 100% French oak barrels and 225 liters capacity. The barrels have a maximum age of 4 years. The w
Producer
Marqués de Griñon Family Estates, S.A.
