PRIMA
Bodegas Maurodos's 2008 Prima is 95% Tinta de Toro and 5% Garnacha aged for 12 months in
seasoned French and American oak and bottled without filtration. Purple-colored, it displays a nose
of cedar, spice box, violets, mineral, and blackberry. On the palate it is juicy, succulent, and
concentrated, leading to a seamless finish. Drink this outstanding value over the next 6 years.
 Wine Advocate 91 Points.
PENALBA LOPEZ
This wine is produced from organically-grown, estate grapes harvested from 14 year old vines of
Sauvignon Blanc and 70 year old vines of Albillo. 50% Sauvignon Blanc, 50% White Tempranillo (Albillo
Mayor).The Sauvignon Blanc sees 24 hours of skins contact prior to pressing. All of the wine was
fermented and aged in French oak barriques which were coopered at the winery. Two thirds of the
barrels were new and one third were one year old. The alcoholic fermentation took 14 days and
malolactic fermentation took place naturally during the subsequent aging. The wine spent a total of
8 months in barrel with fine lees and no batonnage. The old vines of Albillo offer a richness, depth
and unctuousness in contrast to the acidity and crisp flavors of Sauvignon Blanc. Bottled in May 2010.
Tanzer's International Wine Cellar 90 Points.
CASA L'ANGEL
The vineyards for the creation of Casa L'Angel Cabernet Sauvignon are located in the municipality of
Fontanars dels Alforins (Valencia), grapes are sourced from the single vineyards of "Finca Traver" for
the Tempranillo and "Finca El Poblet" for the Cabernet Sauvignon. The varieties were fermented
separately, after a gentle destemming and light crushing. The fermentation-maceration took place in
stainless steel tanks of 20,000 kilos of capacity. Fermentations start cool and finish warm, this
combined with a program of pumping over, extracts color and appropriate structure in the end
yielding a clean fermentation and high quality wine. Following alcoholic fermentation, the various
lots of Cabernet Sauvignon and Tempranillo were aged for about 6 months in French oak barrels, w
where malo-lactic fermentation took place. 90% Cabernet Sauvignon, 10% Tempranillo.
Tanzer's International Wine Cellar recommended 2010
SINFONIA
Made from 70 year old bush vines planted in sandy and limey-clay soils. They yield only 3,000 kilos
per hectare due to the harsh, hot and dry conditions on the meseta. Grapes are hand harvested
during the last week of August and the first week of September into 20 kilo boxes to avoid crushing
the grapes during transport to the winery. Maceration and fermentation lasted 15 days with both
pump-overs and rack-and-return used to extract gentle tannins. Following fermentation the wine
was aged for 2 months in French and American oak barrels to soften the tannin structure and add a
bit of spicy complexity. 100% Tempranillo.
FUENTE MILANO
The winery has recently acquired several vineyards planted with old vine Viura, some with vines aged
up to 80 years. Grapes were harvested by hand during the first week of October with strict selection
of the grapes, which, after reception at the winery, underwent cold maceration for 12 hours and
were then lightly bladder pressed to extract the free run juice. The wine (must) underwent slow
alcoholic fermentation for 20 days. Afterwards, it aged in stainless steel vats with its lees for several
weeks. Stabilization and light filtration occurred before bottling. 50% Viura, 50% Verdejo.
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