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AALTO PS Tinto Fino 2011

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94 Pts Robert Parker's Wine AdvocateThe 2011 Aalto PS is their top cuvee from selected plots (Pagos Seleccionados), old Tempranillo vineyards around La Horra and La Aguilera in the province of Burgos. The nose has the characteristic dill-like aroma imparted by the American oak (malolactic is carried out in new American barrels and the aging is in French oak only) and plenty of notes of incense, cigar ash, nutmeg and clove over a core of ripe black fruit. The palate is full-bodied, and shows both elegance and power, with grainy, fine tannins and a silky, slightly dusty texture and moderate acidity. The wine aged for 20 months in barrel compared with some 30 months in the past. Regardless, the wine is still quite marked by the oak, quality oak, but plenty of oak nonetheless. This is one for the long haul that would benefit from at least a couple of years in the bottle.

18/20 Pts. Jancis RobinsonThis is a very deep and imposing but refined wine, a luxurious version of Ribera del Duero. It has a very ripe and dense style, sweet black fruit and velvety character. Noticeable but well-integrated oak, complex nose showing cacao, Indian ink and sweet spices. It is a very fine wine indeed for those loving dense and impressive wines.

95 Pts. Guía Peñín

PS means Pagos Seleccionadas, selected single vineyards, and this is a terrific expression of the best of Tinto Fino (Tempranillo) from Aalto’s portfolio of vineyard sites. The palate is alive with velvety black fruits, with a clean, mineral edge and wrapped in cedar and smoke to add a degree of richness and texture. Very finely balanced now but a wine that is made for the long haul.

Grape Variety: 100% Tinto Fino (Tempranillo)

VineyardFrom AALTO’s finest vineyards in La Horra and La Aguilera – Ribera del Duero, Spain
Age of the Vineyard60 to 100 years old

Time of Harvest: Second fortnight of October
Altitude: 750-900 metres above sea level

Harvest MethodHand-picked in 15kg trays and inspected for quality on a hand-sorting table.
Viticulture and WinemakingFermentation in stainless steel, Worden and concrete tanks. Pre- or post-maceration, depending on the vintage. Malolactic fermentation takes place in American oak with ageing in French oak.

Oak Ageing: 20 months in French oak barrels.
WinemakerMariano Garcia

Alcohol: 14.5% vol.
Volume: 750 ml
Residual sugars: 2.48 gr/litre
Standard Drinks: 8.6
Peak drinking: Drink 2016-2021. 
Best Served
: 15°-16°C