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Benje Tinto - Listan Prieto

Deze wijn is op voorraad
Code SP-132
Type of winetype of wineRood
Grape varietyListan Prieto / Païs
FermentationVergisting van de hele trossen met een deel van de steeltjes in een grote eikenhout vat met regelmatig pigéage zonder het kneuzen van de druiven met het natuurlijke gist, persen
AgeingEen deel rijpt op een tank van staal/beton, een deel rijpt op eikenhouten vaten

Listen Prieto - pie franco van 1000 meter hoogte op de Teide vulkaan - meeste naturel stijl van alle wijnen - kers  zacht - gul - humus - dense - mais - drop - lavendel - zeer fijn en lichtvoetig -

In addition to the white, I also tasted the red 2016 Benje, which is in its second vintage and has increased in volume and number of growers. It also now has grapes from more subzones within Santiago del Teide, a zone with less Portuguese influence than Taganana and La Orotava, with head-pruned vines like those in Spain. The old vines are mixed with different varieties and planted on sandy soils, some covered in lapilli volcanic ash from the last eruption of the Chinyero volcano in Tenerife in 1906. It fermented destemmed in concrete vats and open plastic bins with indigenous yeasts and matured in used, neutral 228-liter oak barrels for eight months. It really reminds me of the best examples of País from Chile, with the added ashy character of the wines from the Canaries, slowly developing some floral tones and hints of violets, with nuances and complexity. There are more diverse soils in 2016, and the wine has gained in depth and nuances, with a very polished palate and with less rusticity than the examples from Chile. 10,000 bottles were filled in June 2017. In 2016, they moved to their new winery within the Ycoden-Daute-Isora appellation, and now this wine is sold with that appellation. Luis Gutierrez 92+/100

Benje Tinto is sourced from 1,000 meters elevation, old-vine, pie franco parcels of Listan Prieto (Mission) with a bit of Tintilla, named “Masca,” “La Zanja,” “Valle de Arriba,” and “Llano Redondo”, all of them located in Santiago del Teide. Each parcel is hand-harvested and vinified separately, some in concrete and some in small open tubs. Maceration is 10-30 days (depending on parcel) with daily punch-down; malolactic fermentation is in neutral French barriques, then raised 8 months in the same barrels without battonage or added SO2. Bottling is without fining or filtration. This is a pure and vertical expression of high elevation, volcanic Canary terruño with notes of red fruits, peppercorns, flowers, and volcanic soil - a beautiful wine to pair with grilled meats and mojo rojo. 

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