Description

Emilio Moro’s Malleolus comes from their old vines from their old vineyards in Pesquera de Duero. Here high altitude poor soils and old vines give great intencity and depth to the wine.

After careful grape selection theTinto Fino grapes, local name for Tempranillo, are macerated for 18 days and fermented in stainless steel before passing into 500l French oak barrels for 18 months further aging.

On the nose it is intense and with great personality, highlighting ripe black fruits, cassis and blueberries. In the background are notes typical of its maturing in wood, balsamic spices such as pepper and clove with clean notes of leather and tobacco. On the palate it is powerful and balanced, with a great structure of ripe and round tannins.

Emilio Moro planted his first vineyards in the Pesquera del Duero a subregion of Ribeira del Duero in 1924 making a living from selling grapes. His Son also Emilio and his two sons opened their first winery to estate bottle their wines in 1980. Malleolus is the Latin for vineyards and locals use the word to describe particularly old vineyards.