60% Syrah, 26% Merlot, 14% Cabernet Sauvignon
Harvest takes place early September. Grapes are hand picked and carefully selected from the best parcels in the vineyard and are bought to the gravitationally fed winery in small baskets. The grapes then go through a two stage table selection. Fermentation takes place in 5000 litre wooden fermentation vats with manual cap punch downs every two hours for 15 days. This is followed by a malolactic fermentation in barrique. The wine is then matured for 24 months in barrique with racking taking place every three months.
Andalucia's most ambitious quality wine project yet is the innovative brainchild of Vicente Taberner, partner in the Sherry bodega Fernando de Castilla, a passionate wine enthusiast with a vision to produce top reds in the hills near Arcos de la Frontera, northeast of Cadiz. Great care has been taken with the building of a ‘chateau’ style bodega using traditional local designs and materials. The first vineyards, adjoining the winery, were planted in January 2002. The estate now covers 91 hectares - 75ha of which are under vine with local and international varieties, including Tintilla de Rota (a local variant of Graciano). Historically an area where fruit and vines were planted, this particular site was chosen for its sandy clay, chalky soils and microclimate, with the marked variation between day and night temperatures ideal for high quality red wines. The winery also have a further 160ha in the Balbaína district of Jerez de la Frontera. Huerta de Albalá is possibly the most significant development in Andalucian winemaking since the creation of Sherry!
Match with serious meat dishes or a simple steak