Tinto 2011

Tomás Postigo 3^er año

13 vintages

tomás postigo 3^er Año 2022

tomás postigo 3^er Año 2021

tomás postigo 3^er Año 2020

tomás postigo 3^er Año 2019

tomás postigo 3^er Año 2018

tomás postigo Tinto 2017

tomás postigo Tinto 2016

tomás postigo Tinto 2015

tomás postigo Tinto 2014

tomás postigo Tinto 2013

tomás postigo Tinto 2012

tomás postigo Tinto 2011

tomás postigo Tinto 2010

tomás postigo Tinto 2009

Tomás Postigo

Visual phase

Beautiful, deep cherry red coloring

Olfactory phase

Ripe black fruit reminiscent of plum and blackberry, mineral notes such as graphite, some spice with hints of pepper, vanilla and cedar, subtle, light touches of black licorice, with a sensation of chocolate that leads to a balsamic finish.

Tasting phase

On the palate it is a wine with big initial fruit burst but the sweet, ripe tannins and creaminess tame it to make it develop into a deep, round wine. Combined with the nose there are elements of toffee and cherries in liquor.

grape varietals

Tinto Fino (87%), Cabernet Sauvignon (4 %) y Merlot (9%). Seleccionadas entre viñas situadas entre 750 y 950 m de altitud y entre 21 municipios de la Ribera del Duero. Predominan suelos calizos, franco-arenosos, con piedras y guijarros de tamaño medio. Limestone, sandy-loam soils predominately with medium-sized stones.

harvest

2011 was a fairly dry year. The warm spring, free of frost and led to good development of the buds and canopy of the vines. Although the summer was relatively moderate, autumn was exceptionally hot and had a long period without any rain, making an exceptional harvest. The grapes were harvested from October 2 until October 24. At the end of the warm dry summer, the grapes arrived in fantastic condition.

aging

12 months in 225 liter French oak barrels, from selected forests. At the end of barrel aging, 38 different wines were produced with different characteristics, depending on the vineyard, varietal and oak producing this final blend. The malolactic fermentation was done in the fermentation tanks and in French oak barrels. Clarified with natural egg whites.

alcohol content

15 Vol.

bottling

May 2013.

Serving temperature

16ºC – 18ºC

D.O.

Ribera de Duero

winemaking

After de-stemming, it was gravity fed into the tank to prevent bruising and fermented in stainless steel tanks.

production

124,550 bottles of 750ml and 1,550 bottles of 1,500ml.