Vineyard: The 300 Hectare YGAY estate. (400m above sea-level).
Grapes: 88% Tempranillo, 9 Garnacha, 3% Mazuelo.
Harvest: It started on the 25th of September. The grapes are picked manually and carried to the winery in small tracks.
Key aspects of vinification: The grapes are first desteemed and then fermented in temperature controlled, 30.000 L, stainless steel tanks for 11-15days, with constant skin contact, at 25ºC. During fermentation the wine is both pumped over the cap of grape skins at the top of the tank (remontage), and also the cap is pressed into the fermenting wine every second day (pigeage). Both these processes ensure maximum colour and aroma, without producing excessive tannin. Afterwards the solid parts of the grapes are pressed in vertical wooden presses with double screws. This process lasts for over 3- 5 hours. It is a smooth and slow treatment that favours the extraction of the colour and tannins that reside in the skin of the grapes.
Type of casks: 225 L, new and semi-new American oak barrels.
Time in casks: 23 months.
Pairing: Beef, Game Animals, Grilled Red Meats, Roasts, Stews.
Marqués de Murrieta, with more than 150 years of history, has succeeded in adapting to modern times. The secret is to maintain the winery´s identity whilst renewing it. Its perfect balance between tradition and modernity is supported by its long history and constant investment in... technology, and additionaly the know-how of its young team. The exclusive wines produced by Pazo de Barrantes are the result of their own character, the philosophy with which they are elaborated and the limited number of bottles produced each year. Their wines are: Marqués de Murrieta (Red Reserva), Capellanía (White Reserva), Castillo Ygay (Red Gran Reserva), Dalmau (Red Reserva).
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