Malleolus, Emilio Moro
Malleolus, Emilio Moro
• Tipo: Vino Tinto »
• Bodega: Emilio Moro »
• Región: Ribera del Duero »
• País: España »
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DETALLES COMPLETOS
Tasting Notes:
"2011 was a warm and ripe vintage, and the Moro brothers are very happy with their wines; they consider the vintage their best in the decade. The 2011 Malleolus is sourced from their older vines, and fermented in stainless steel vats with indigenous yeasts and an elevage of 18 months in French oak barrels. It has a very showy, tantalizing nose of smoked bacon, roasted coffee, grains, violets, dark cherries, and raspberries with plenty of spices in a very commercial mixture of oak and fruit. It is medium to full-bodied with some crunchy tannins over a core of ripe, juicy fruit, coming through as quite balanced and powerful, with restraint and elegance. This has to be one of the best Malleolus produced, the highlight of this line up. 140,000 bottles were filled in the summer of 2013. I also previewed the 2013 just before bottling, as there is no 2012 Malleolus (nor Valderramiro or Sancho Martín), as they thought the vintage was too ripe. The 2013 showed very nice and fresh, with the oak quite well integrated; quite impressive for a 2013." – 93 points Luis Gutierrez (Robert Parker, Wine Advocate)
About Emilio Moro:
Emilio Moro's vineyards have the advantage of including vines that belonged to Emilio's father that contained the purest clone of the indigenous Tinto Fino grape (Tempranillo). This clone has been progressively grafted over time to the other plants in the vineyard. Another advantage is the location and the variety of soils they have. The Pesquera de Duero region is widely known for its winemaking tradition and thanks to its clay soils, limestone and rocks they produce excellent quality wines that are included among the best in the world. Currently the winery has 200 hectares planted with 100% Tinto Fino as Emilio Moro declares himself a winery owner.
in love with the native nature of the area.
The diversity of the soils, together with the exposure of the vines to the sun, gives each vineyard an individual character, leading to differences between each one, which can be perceived when tasting their wines. Each vineyard has been carefully planted to benefit from the appropriate sun exposure.
The clear goal of Emilio Moro's policy is to produce grapes of the highest possible quality, which is reflected in his wines year after year. This strategy has developed viticulture techniques that have the greatest respect for the vineyard and the environment.
Emilio Moro is currently managed by his sons José and Javier Moro. The second generation has undoubtedly demonstrated great passion and intelligence in the production of their wines. www.emiliomoro.com
Notas de Cata:
"2011 was a warm and ripe vintage, and the Moro brothers are very happy with their wines; they consider the vintage their best in the decade. The 2011 Malleolus is sourced from their older vines, and fermented in stainless steel vats with indigenous yeasts and an élevage of 18 months in French oak barriques. It has a very showy, tantalizing nose of smoked bacon, roasted coffee, grains, violets, dark cherries, and raspberries with plenty of spices in a very commercial mixture of oak and fruit. The palate is medium to full-bodied with some crunchy tannins over a core of ripe, juicy fruit, coming through as quite balanced and powerful, with restraint and elegance. This has to be one of the best Malleolus produced, the highlight of this line up. 140,000 bottles were filled in the summer of 2013. I also previewed the 2013 just before bottling, as there is no 2012 Malleolus (nor Valderramiro or Sancho Martñn), as they thought the vintage was too ripe. The 2013 showed very nice and fresh, with the oak quite well integrated; quite impressive for a 2013." – 93 points Luis Gutierrez (Robert Parker, Wine Advocate)
Sobre Emilio Moro:
Los viñedos de Emilio Moro tienen la ventaja de incluir viñas que pertenecían al padre de Emilio que contenían el más puro clon de la autóctona uva Tinto Fino (Tempranillo). Este clon se ha ido injertando con el paso del tiempo progresivamente a las demás plantas del viñedo. Otra ventaja es la ubicación y la variedad de los suelos con los que cuentan. La región de Pesquera de Duero es ampliamente conocida por su tradición vinícola y gracias a sus suelos arcillosos, piedra caliza y rocas producen vinos de excelente calidad que los incluyen en los mejores del mundo. Actualmente la bodega posee 200 hectáreas plantadas con 100% Tinto Fino ya que Emilio Moro se declara un
enamorado de lo autóctono de la zona.
La diversidad de sus suelos junto con la exposición de las viñas al sol, le da a cada viñedo un carácter individual, liderando diferencias entre cada uno de ellos lo cual se puede percibir en la cata de sus vinos. Cada viñedo ha sido cuidadosamente plantado para que se beneficie de la exposición solar apropiada.
La meta clara de la política de Emilio Moro es producir las uvas de máxima calidad posible que se reflejan en sus vinos año a año. Esta estrategia ha desarrollado técnicas de viticultura que tienen el más grande respeto por el viñedo y el medio ambiente.
Actualmente Emilio Moro es manejada por sus hijos José y Javier Moro. Segunda generación que sin duda han demostrado una gran pasión e inteligencia en la elaboración de sus vinos. www.emiliomoro.com
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