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AALTO Tinto Fino 2010

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92-94 Pts. Robert Parker's Wine Advocate - The 2010 Aalto was assembled and ready for bottling when I visited the winery. It is already showing great precision and focus on the nose with vanilla-tinged dark cherry and cassis fruit, followed by an undertow of candied orange peel. The palate is already displaying wonderful balance, with supple, very fine tannins and a luscious, sweet candied finish that offers blood orange and tangerine-infused dark fruit. There is a crisp theme of acidity to keep everything balanced. This is very promising. Drink 2016-2030. 

94 Pts. Guía Peñín
92 Pts. Wine Spectator

92 Pts. Stephen Tanzer

Aromatic on the nose with the typical grafite and liquorice of old tempranillo, this wine boasts a good structure and full body in the mouth. Concentrated and powerful but soft and pleasant tannins are present, as well as minerality and a complex taste of noble woods, black berry fruit, coffee and tobacco. It has a very long finish and can be enjoyed now, although it will improve in the bottle and gain complexity in the years to come. As this wine may contain some sediment, it is recommended it is decanted prior to serving.

Food Matching: Think Spanish fayre. Hearty bean and meat dishes or a rustic tapas selection will work magically. 

Grape Variety100% Tinto Fino (Tempranillo) 

Region: DO Ribera del Duero, Spain
Vineyard: From AALTO’s finest vineyards in La Horra and La Aguilera
Age of the Vineyard: Between 40 and 100 years old
Time of Harvest: Second fortnight of October
Altitude: 750-900m      

Harvest Method: Hand picked 
Viticulture & Winemaking: Grapes are handpicked in 15kg trays and inspected carefully on the sorting table. Fermentation in stainless steel, Worden and concrete tanks. Pre- or post-maceration depending on the vintage. Malolactic fermentation takes place in tanks (85%) and in barrels (15%). A low temperature chamber is used to cool harvested grapes prior to de-stemming and gravity to move grapes and musts around the winery, thus avoiding aggressive pumps. Fermentation in wood, concrete and stainless steel tanks designed by they winery. Their two underground oak-ageing halls offer excellent natural conditions to allow perfect malolactic fermentation in wood and gentle, controlled barrel ageing. Average oak ageing of 20 months in 50% new French barrels, and 50% in 1-3 year old French and American oak barrels.
Oak Ageing: 100% oaked for 20 months, 50% new French oak and 50% one to three year old French and American oak barrels.

Winemaker: Mariano Garcia 

Alcohol: 14.5% vol.
Volume: 750ml
Residual Sugar: 1.73 gr/ litre
Standard Drinks: 8.9
Best Served: 15°-16°
Cellaring:  Drink 2016-2030.