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Dark cherry in colour, with raspberry jam, green peppercorn spice and toasted bread on the nose. Warm and velvety on the palate, with juicy tannins refined by time in oak.
Available in store
Close100% Tempranillo
Food pairings: Roast lamb or lamb chops, pork, Iberian cured meats, or aubergine parmigiana.
Winemaking: The grapes were picked in the second half of September and the first half of October and fermented in stainless steel at 26 to 28°C, with about 15 days of skin contact. The wine then aged 12 months in French and American oak barrels (7% new) and at least 12 months in bottle before release.
Vineyards and terroir: The fruit comes mainly from Rioja Alavesa around Labastida, from vines 60 to 80 years old on clay, limestone and sandstone soils.
Family and history: Altos Ibéricos is made by Familia Torres at La Carbonera, the family's winery in Labastida, built on a former scrubland estate called Alto Otero. The name joins that site with the Iberian ibex. The winemaker is Julio Carreter.
In the pictures: Rioja vineyards in the landscape around La Carbonera; and Labastida beneath the Sierra de Cantabria, seen from Haro. The first photograph is courtesy of Familia Torres; the second is by Zarateman, Wikimedia Commons, CC0.
