Tionio Crianza | Moreno Wines

Wine Producer:

Parxet Tionio La Asperilla Estate

Vintage:

2004

Winemaker:

Jose Maria Pujol-Busquets

Winemaking:

Made from the fruit of concentrated, older vines, vinification techniques vary from vintage to vintage depending on the characteristics of the year, given the variability of the region's extreme climate. Fermentation is nonetheless usually undertaken partly in stainless steel and partly in oak, oak ageing effected in new Allier barriques for as long as our winemaker deems necessary but with minimal clarification and filtration in order to strip out as little as possible, given that this is a wine made with a view to cellaring.

Wine Style:

Red

Winery Info:

Some years ago, Catalan producers Parxet decided that if they were to make red wine, they would mígrate and do so in Ribera del Duero. Here, therefore, at their small, cosy but ultra modern winery in Pesquera, they make from the grapes of their La Asperilla estate, just a stone’s throw away in Peñafiel, planted in 1994 with 18 hectares of Tinto Fino and just 2 of Cabernet – the dark and extremely savoury Tionio - from low yield (4000 kilos per hectare) vines grown on soils with a high clay and gravel content.

Vineyard information:

The vineyard was planted in 1994 on a range of soils predominantly limestone and gravels. The vines are trained on a cordon trellising system. The high plant density of 3800 vines per hectare (2.2m between rows and 1.2m between vines) naturally regulates the vigour of the vines by creating competition for scarce nutrients. The vineyard is planted from East to West. One of the distinguishing factors of the vineyard is the clone used specifically selected by the University of David in California. It produces low yields (4000kg per hectare) small grapes and earlier than usual ripening that give high concentrations of phenolic compounds making for concentrated deeply coloured wines . The rootstocks used are 110R 41B and 3309C depending on the characteristics of the soils.

Food Pairing:

Ribera del Duero reds are a classic match for roast lamb. If you want to be more adventurous try it with roast goat preferably young. Will also match most other red meats including venison and complements medium to strong cheeses.

Abv:

13.5%

Grape Variety:

Tinta Fina

Tasting Note:

Intense deep red colour with a violet edge indicative of its ageing potential. Complex aroma with hints of ripe wild fruits as well as cacao and spices from its ageing in oak. In the mouth it has a delicate attack and great breadth with rounded tannins and good persistence. It is a wine that is characterised by its elegance and ripe fruit.