“Trapio” is an adjective used to define the elegance about a bull, it would say “un toro con trapio” “a bull with Trapio”; Trapio must emphasis the origin of the bull, its cattle ranch, its fierceness, respecting the rusticity of the bull but at same its characteristic of low and elegant animal. Trapio is harmony, never the weight. Trapio is not only the horns, but the seriousness of the whole, its lustre, its forms. Like the Monastrell… pure Spanish character. Monastrell old vines more than 50 to 70 years old Campo Arriba, Campo Arriba means the most quality zone under the DO Yecla highest altitude, poor soils. Very old ungrafted vines low yields maximum 1 kg. per vine. Fermentation process was during 17 days. After alcoholic fermentation the wine was placed into barrels where the malolactic fermentation took place. Hand Picking in cases of 16 Kgs.
Food Pairings for Trapio
Ruby coloured wine of good intensity. The nose offers an aromatic background notable for finesse and elegance with initial notes of ripe fruit including plums, blackcurrants, blueberries, prunes and cherries, then come notes of barrel ageing, toasted notes and hints of cacao tobacco, pepper, mint, liquorice and slope herbs; it finishes, after aeration, with notes of slope herbs. The palate makes an immediate impression with its sweet texture but firm backbone of tannins. The flavours of fruit, mainly plum-jammed back fruits, are punctuated by notes of liquorice, leather, mint an spices.
Aged 14 months in French Oak.
Aged 12 months in Other.
|Alcohol: 14.0%||pH: 5.4|
|Sugar: 0.21 grams per liter|
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