Emilio Moro’s Malleolus de Valderramiro is sourced from an 95-year-old Tempranillo vineyard of the same name. Alcoholic fermentation is done with native yeasts after which the wine goes through malolactic in American oak. It is then aged for 18 months in new French oak."
WINE SPECTATOR 93 POINTS - "A supple red, with floral and cigar box aromatics accenting the creamed cherry, raspberry coulis, red licorice and herbed black olive notes. The velvety texture wraps around a dense core of fine-grained tannins, which emerge to create a firm, chalky impression on the finish."
WINE SPECTATOR 93 POINTS - "A supple red, with floral and cigar box aromatics accenting the creamed cherry, raspberry coulis, red licorice and herbed black olive notes. The velvety texture wraps around a dense core of fine-grained tannins, which emerge to create a firm, chalky impression on the finish."
