The harvest of this vintage was characterized by being very short, early, and very healthy on the vines. These factors are reflected in the concentration of the grapes and therefore in the fruity expression of the wine that stands out from the previous vintage. Fortunately, we find an unbeatable fruit to make this blend with a very good cut and balance, which has been the result of the work of a whole team that has achieved this new vintage that will have something to talk about. Harvest selected by hand, in boxes of 15kg. To preserve the integrity of the grape, it is stored in cold rooms for the previous 24-48 hours before going to the selection table and its subsequent storage in French oak vats where it ferments spontaneously.
After that, it goes to the barrels where it spends 18 months before being at its right point, to provide a powerful wine, but at the same time balanced and extremely silky thanks to the contribution of Cabernet Sauvignon.
“Por Tí”, whose previous name was “Por Tú” and which we changed a few vintages ago, is a wine that was born as a tribute to our loved ones, especially to our children, whose homage was already set from the first moment. A wine dedicated to those who will come, to those who will succeed us, our children, and our family, a wine designed to share unique moments, expressive and poetic both inside and out.
Tasting notes
Dull cherry red color with a garnet rim. On the nose, it is fruity, with aromas of ripe red fruit, spicy, fine cocoa, and toasted wood aromas. Very good structure in the mouth, confit, tasty, with ripe and sweet tannins. Long, friendly and persistent wine, which makes it an ideal wine for special occasions.
Pairing
Our Por tí is ideal to accompany red meats, sirloin, foie, goose, roast lamb, Iberian sausages, various stews, blue cheese, and cured sheep and goat cheeses.
Conservation and consumption
The appropriate temperature for consumption of this wine should be between 16 and 18ºC. In its conservation it is important that the sea temperature is constant around 17ºC, avoiding thermal jumps that negatively influence the quality.