Region: Ribera del Duero
Grape Variety: 100% Tinto Fino
Aging Potential: Drink now through 2022
Serving Temperature: 16 – 18 °C
Alcohol Level: 14%
The Emilio Moro of an intense cherry-like tone stands out, once more, for its aromatic expression. In this 2015 vintage, you’ll find a seamless fusion of freshness and liveliness with elegance and complexity, resulting in one of the finest representatives of the last years of the Moro. This time, the aromas granted by the barrel are in perfect harmony and integration with the primary grape. On the palate, it continues to be a wine of great weight and structure, with a great balance.
[Easter Special] Buy a Pair and get 20% off your next purchase.
Pair can be mixed with any other of the Easter Special Selection
"Wine is an art. If you know how to listen it, speaks to you, telling when it needs racking and when it needs to rest. It is like a living being that you have to understand, look after and care for." - Don Emilio Moro
The history of Bodegas Emilio Moro goes back three generations. Grandfather was born in 1891 and Emilio Moro in 1932, both were born into the viticulture environment surrounded by vineyards, and grew up treading grapes and racking wine in their native village of Pesquera de Duero, in the province of Valladolid.
To have a good wine it is necessary to maintain a good balance between alcohol, acidity and structure. In the same way, to have a great winery they believe it is necessary to establish a balanced triangle formed on three fundamental pillars: Tradition, Innovation & Social Responsibility.
The most important asset of their winery is their vineyards, grafted with the purest clone of Tempranillo, also called Tinto Fino. This variety produce small grapes and loose bunches necessary to produce robust wines.
|Producer||Bodegas Emilio Moro|
|Region||Ribera del Duero|
|Classification||Ribera del Duero|
|Style||Fresh and Fruity|
|Serving Temperature||16 - 18 °C|
|Grape Variety||100% Tinto Fino|
|Wine Closure||Natural Cork|
|Food Pairing||Aperitif, Cold meat, French cuisine|
|Robert Parker||90 Points|