The Azpilicueta Reserva 2006 is made with 85% Tempranillo, 10% Graciano and 5% Mazuelo.
Has 20 to 30 days of preparation at a temperature between 28 º and 30 º and aged 16 months in oak barrels 2 / 3 French and 1 / 3 American, with various roasted to enhance the flavors of the varieties and 20 months bottle.
Tasting notes: It has an intense ruby red with brick reflections. The nose has subtle aromas of vanilla and quince. The palate is soft, silky and pleasant persistence.
What the critics say...
Peñin Guide: 91 points(01/01/2012)
Birght cherry red colour, orange rim. On nose, spicy, balsamic, expressive, cedar wood, ripe fruit. On palate, toasty, round, unctuous, tasty, fleshy.
Pairing: Beef, Game Animals, Grilled Red Meats, Roasts, Stews.
Its espectacular architecture and the efficiency of its modern process of wine production place Juan Alcorta in the avant-garde of the wine-producing and the new culture of the wine.
Some of the processes, recovered from the tradition, as the grape descent by gravity and the excavation... of the cellar, are features of intelligence to the service of the final result. Wines as Campo Viejo, Alcorta, Azpilicueta or Marquess of Villamagna, are excellent examples.
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