Harvest Date: Hand-harvested in the last week of September
Aging: Aged for 12 months in cement vats.
Tasting Notes: Youthful color with purple hues. The nose is fresh and intense with strawberries and raspberries notes, hints of spices and a great minerality. The palate is intense with flavors of blueberry and delicate strawberries. The mouthfeel is creamy, with silky tannins and a deep fruity mineral character in the after taste.
Vineyard Notes: Soil type: Limestone rich, red, sandy. Miocene era sedimentary clay.
Production Notes: Fermentation in open vats with the ski for 7 days.
Winemaker Notes: Our ancient plantings of [Garnacha] Tintorera thrive in the organically poor but limestone rich, red , sandy.
Miocene era sedimentary clay between the rocky limestone outcrops that cover the vineyards. Ancient and gnarled, the free standing bush vines, grown on their own rooth with just 300 mm of rain a year, yeld tiny but intense crop. The vines of Bobal surviving into Viña La Ceja are among the oldest of the entire Manchuela, providing a unique character to our wines.
Food Pairing: Great with cured pork (Jamon!!!), tomato based dishes but also truffle and and hearty dishes.
Other Notes: The name Cien y Pico, which means Hundred & Something, is a reference to the ancient vines that grow in the vineyards located in Mahora (a little wine village almost half way between Madrid and Alicante). The four partners who have previously practiced their art of winemaking in Spain, Italy, Bulgaria and Australia, founded Cien y Pico in 2007 and released their first wines in 2010.