Tintoralba Crianza

Food Pairing

Migas del Pastor
from Cook España, Drink España, by John Radford and Mario Sandoval

Ingredients (Serves 4)
1 kg (2lb 4 oz) day-old bread
salt, to taste
30g (1 oz) paprika
5 tablespoons virgin olive oil
1 garlic clove, finely chopped
500g (1lb 2 oz) bacon, diced
500g (1lb 2 oz) chorizo sausages, diced

Cut the bread into 5 mm cubes and place in a bowl. Toss with the salt and paprika and cover with a damp cloth. Heat the olive oil in a frying pan and saute the garlic. when golden, add the bacon, bread cubes and fry, stirring continuously, so that the bread becomes crisp, but not greasy. Serve immediately.

Technical Details

Vineyard age: over 40 years old
Average yield: 15 hl/ha
Vinification:
After specific blocks are selected, the grapes are handpicked and placed gently into boxes. Following a prolonged maceration during fermentation, the wine is aged for 12 months in French oak barrels before it is stored in a climate controlled winery.
Production: 5,000 bottles of 50 cl.
Grape varieties: 80% Garnacha Tintorera and 20% Syrah
Alcohol content: 13% Vol.
Color intensity: 16
Total acidity: 6.10 gr./l in tartaric acid
TPI: 83
Total sulphurous acid: 40 mg/l

Serve at a temperature between 16 and 18º C.

Tasting Notes

Bright and intense elegant red tones. Complex intense aroma, rich in smoky and spicy nuances that remind us of ripe red fruit. The palate is dense and meaty and has an extraordinary character and high concentration, with very well structured tannins and an extremely long finish with elegant toasty notes.

Awards/Mentions in the Press

• 90 Points: Wine Advocate (Parker’s) Tasting June 2005
• First Prize: “Gran selección de Castilla La Mancha” 2004
• Gold Medal: Brussels World Wine Competition 2003
• Bronze Medal: Zarcillo Awards 2003
• Trophée Prestige: Citadelles du Vin. France 2003