Emilio Moro Malleolus de Valderramiro
Emilio Moro Malleolus de Valderramiro
ā¢ Tipo: Vino Tinto Ā»
ā¢ Bodega: Emilio Moro Ā»
ā¢ RegiĆ³n: Ribera del Duero Ā»
ā¢ PaĆs: EspaƱa Ā»
Couldn't load pickup availability
DETALLES COMPLETOS
Tasting notes of
Professionals:
Plum, cocoa, mineral, sanguine and cola
flavors mingle in this rich red, whose plush texture conceals a powerful
structure, deep and balanced, with a finish that lingers and expands into
spice, floral and earth notes. Distinctive and intriguing, this is still
reserved and has much more to give. Drink now through 2024. 600 cases made. .
ā 95 āāpoints Thomas
Matthews (Wine Spectator)
The 2009 Malleolus de Valderramiro comes from
85-year-old vines and is matured for 18 months in new French and American oak.
It received a eulogy from my predecessor in barrel, and although my own
appreciation is more tempered, I still regard it as a stupendous wine. The oak
is seamlessly integrated on the stylish nose that offers hints of mocha and
dark chocolate to complement the brassy bold black fruit ā creme de cassis and
blueberry jam. The palate is full-bodied and just a little cloying on the
entry. It is decadent, structured and voluminous, a bold intense wine with
mouth-lacquering luscious, almost viscous fruit on the finish with fresh dates
and cassis. It is uncompromisingly primal and unyielding at the moment and
deserves several years in bottle. Drink 2018-2030. .
ā 93 points Neal
Martin (Robert Parker, Wine Advocate)
About Emilio Moro:
Emilio Moro's vineyards have the advantage of including
Vineyards belonging to Emilio's father that contained the purest clone of the
native Tinto Fino grape (Tempranillo). This clone has been grafted with the
the other plants in the vineyard gradually become affected over time. Another advantage is
the location and the variety of soils they have. The region of
Pesquera de Duero is widely known for its wine tradition and thanks to
Its clay soils, limestone and rocks produce excellent wines.
quality that includes them among the best in the world. Currently the winery has
200 hectares planted with 100% Tinto Fino since Emilio Moro declares himself a
in love with the native nature of the area.
The diversity of its soils together with the exposure of
the vines in the sun, gives each vineyard an individual character, leading
differences between each of them which can be perceived in the tasting of their
wines. Each vineyard has been carefully planted so that it benefits from the
appropriate sun exposure.
Emilio Moro's policy has the clear goal of
produce the highest quality grapes possible which are reflected in their wines year after year
year. This strategy has developed viticulture techniques that have the most
great respect for the vineyard and the environment.
Currently Emilio Moro is managed by his sons JosƩ and
Javier Moro. Second generation who have undoubtedly shown great passion and
intelligence in the making of their wines.
Notas de cata de
Profesionales:
Plum, cocoa, mineral, sanguine and cola
flavors mingle in this rich red, whose plush texture conceals a powerful
structure, deep and balanced, with a finish that lingers and expands into
spice, floral and earth notes. Distinctive and intriguing, this is still
reserved and has much more to give. Drink now through 2024. 600 cases made.Ā.
ā 95 points Thomas
Matthews (Wine Spectator)
The 2009 Malleolus de Valderramiro comes from
85-year-old vines and is matured for 18 months in new French and American oak.
It received a eulogy from my predecessor in barrel, and although my own
appreciation is more tempered, I still regard it as a stupendous wine. The oak
is seamlessly integrated on the stylish nose that offers hints of mocha and
dark chocolate to complement the brassy bold black fruit ā creme de cassis and
blueberry jam. The palate is full-bodied and just a little cloying on the
entry. It is decadent, structured and voluminous, a bold intense wine with
mouth-lacquering luscious, almost viscous fruit on the finish with fresh dates
and cassis. It is uncompromisingly primal and unyielding at the moment and
deserves several years in bottle. Drink 2018-2030.Ā.
ā 93 points Neal
Martin (Robert Parker, Wine Advocate)
Sobre Emilio Moro:
Los viƱĀ±edos de Emilio Moro tienen la ventaja de incluir
viƱĀ±as que pertenecƱĀan al padre de Emilio que contenƱĀan el mĆ”s puro clon de la
autĆ³ctona uva Tinto Fino (Tempranillo). Este clon se ha ido injertando con el
paso del tiempo progresivamente a las demĆ”s plantas del viƱĀ±edo. Otra ventaja es
la ubicaciĆ³n y la variedad de los suelos con los que cuentan. La regiĆ³n de
Pesquera de Duero es ampliamente conocida por su tradiciĆ³n vinƱĀcola 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 hectƔreas plantadas con 100% Tinto Fino ya que Emilio Moro se declara un
enamorado de lo autĆ³ctono de la zona.
La diversidad de sus suelos junto con la exposiciĆ³n de
las viƱĀ±as al sol, le da a cada viƱĀ±edo un carĆ”cter individual, liderando
diferencias entre cada uno de ellos lo cual se puede percibir en la cata de sus
vinos. Cada viƱĀ±edo ha sido cuidadosamente plantado para que se beneficie de la
exposiciĆ³n solar apropiada.
La polƱĀtica de Emilio Moro tiene la meta clara de
producir las uvas de mĆ”xima calidad posible que se reflejan en sus vinos aƱĀ±o a
aƱĀ±o. Esta estrategia ha desarrollado tĆ©cnicas de viticultura que tienen el mĆ”s
grande respeto por el viƱĀ±edo y el medio ambiente.
Actualmente Emilio Moro es manejada por sus hijos JosƩ y
Javier Moro. Segunda generaciĆ³n que sin duda han demostrado una gran pasiĆ³n e
inteligencia en la elaboraciĆ³n de sus vinos.
