| Type | Red wine |
|---|---|
| Region | |
| Grapes | |
| Producer | |
| Allergens | Contains sulfites |
| Alcohol contenti | 14.0% |
| Production | 69,800 bottles |
Pícaro del Águila Tinto
2022A treasure among old vines, a jewel of a wine
ORGANIC
94
PARKER
Spec sheet
The wine
Pícaro del Águila Tinto is produced with grapes from vines between 35 and 70 years old growing in red clay soils at an altitude of 900 metres. Tempranillo is the main grape used but it is rounded off with small amounts of varieties such as Albillo, Grenache or Bobal – all grown using organic agriculture methods. The soil, altitude and orientation of the vineyards give the wine an interesting rustic touch and added freshness, although it is also particularly noted for being a balanced and accessible red wine, ready for enjoying young when its fruity sensations are at their best.
What does this wine taste like?
Pícaro del Águila Tinto is a wine reminiscent of traditional Ribera wines: fresh and intense, with a perfect balance between fruit and ageing. With a splendid cherry-red colour and clear nose, it offers splendid aromas of wild fruit and hints of mint and spices. It is juicy and pleasantly tannic in the mouth, and fresh enough to flow freely with no sensation of heaviness. Its fruitiness, full of flavours of the forest and lactic touches, delights the palate. Despite a notable complexity, it is easily interpretable and leaves a lingering and rounded finish.
| Light | Bold | |
|---|---|---|
| Smooth | Tannic | |
| Dry | Sweet | |
| Soft | Acidic |
View | Cherry red |
|---|---|
Bouquet | Ripe fruit / Wild fruits / Spices / Mint notes |
Mouth | Balanced / Fresh / Juicy / Refreshing acidity / Persistent |
Drinking and storing
Serve between 15ºC and 17ºC
Food pairing
Grilled rabbit / Iberian ham / Roast lamb
Ratings and awards
| 2022 | 94 PK |
|---|---|
| 2021 | 94 PK |
| 2020 | 95 PK |
| 2019 | 94+ PK |
| 2018 | 94 PK |
| 2017 | 93 PK |
PK: Parker
Wine critics reviewsReviews by Parker
Customer reviews
Winemaking
The whole unstemmed bunches of grapes are mixed together and trampled by foot before undergoing a long process of maceration and fermentation following long-standing traditional winemaking methods. After the malolactic fermentation, the wine is then left to age for about 15 months in oak barrels.
| Vinification material | Wood |
|---|---|
| Ageing period | Between 12 and 15 months |
| Type of wood | French oak |
| Clarification and filtration | Bottled unfined and unfiltered |
Vineyards
| Vine age | Between 35 and 70 years |
|---|---|
| Soil | Calcareous-clay / Cobbles |
| Climate | Continental |
The winery
Dominio del Águila
Founded in 2010, Dominio del Águila is where Jorge Monzón and Isabel Rodero’s dream of creating elegant and pure wines has come true. Organic wines, suitable for laying down for a long, long time but also perfect to be enjoyed at any time. Following in the footsteps of generations of winemakers and having studied at the Universities of Bordeaux and Burgundy, Jorge has an impressive background in the world of wine: his experience...
