Single-estate Denomination of Origin
CABERNET FAMILIAR DE CHOZAS CARRASCAL
A single-grape variety wine made from the less productive vines from Chozas Carrascal.
Manually harvested. Grapes are selected one by one. This wine is vinified in concrete tanks with a capacity of 100hl. Maceration takes between 2 and 3 weeks depending on the vintage. Throughout this period two automated pigeages are performed to punch down the cap of the grape skins. Deléstage is done when one and two thirds of the fermentation process have been reached. The free-run juice goes through malolactic fermentation in new French oak barrels used for the first time for producing red wines. These barrels have been used before for the fermentation and ageing on the lees of white wine. During the first months of the ageing period, a batônnage is performed weekly. This wine is then left to age in 220-litre French oak barrels for five to seven months depending on the vintage.
One single grape variety 100% Cabernet Franc.
Ageing process: 9 months in new French oak barrels.
Colour: Violet red with high layer intensity. Clean and brilliant colour.
Nose: Elegant and direct aroma. Black fruit explosion on a mineral base.
Palate: Expressive, bodied and with a unique character resulting from the terroir and the grape variety. Mouth filling, mineral and balsamic.
Serving temperature: 14-16º C.
This single-variety wine matches perfectly with structured and fully flavoured dishes rich in aromas, very typical in traditional Spanish cooking. Given its powerful but round and mature tannins, it goes very nicely with red meats high in proteins.
Wine tasting glass: Spiegelau Authentics 01.
Food & wine pairings:
The fruity character and subtle notes of oak of this wine highlight complex flavours in dishes such as the ones listed below:
Pasta with vegetables
A banda rice
Rice with meat or beans and an egg crust
Rice with lobster
Eels in garlic and dry pepper sauce
Fish in sauce
Morteruelo from Cuenca
Hake in green sauce
Pil-pil style cod/ Biscayne-style cod
Pil-pil style jaws of cod
Jaws of hake in green sauce
Clamshells in fish sauce
Prawns in garlic sauce
Semi-aged sheep and goat cheese
Carpaccio of fresh fish or shellfish
Baby eels in salad
Roast fish under salt
Dishes with truffles