Climate: A predictable winter with the rigors and temperatures typical of these dates. The spring heat caused a certain advance in the vine's maturation cycle, helped by the good hydric state of the land, due to the winter rains. Classic end of spring and beginning of summer, veraison around August 9. September and October acted as regulators in the evolution of the grape, although the harvest was somewhat ahead of schedule. We started the grape tasting this year in September (30) with connotations of good acidity and sweetness, with a certain maturity in seeds, stalks and skins that forces us to advance the harvest beyond tradition (through El Pilar), achieving with this technical advance a full ripening of the fruit, with different connotations by plots, has been a staggered harvest, by plots. Quality and health status, in this winery, Exceptional.
Fruit: Small grapes, low yield, good alcohol content and a lot of color (accumulation of polyphenols), sharp and powerful aromas.
Harvest: In mid-October (from 3 to 10), in a manual way and selected in the vineyard by grape harvesters, all of the family. The harvest was carried out in plastic boxes of 12 and 20 kg, stackable for transport.
Selection: Selection table to control health and maturity.
Cold chamber: Stay in cold rooms for at least 4 days.
Wine making: Daytime harvest, keeping the grapes at 6 degrees until destemming at 07:00 in the morning, to maintain the correct harvested grapes temperature. The must is incubated, delaying fermentation (maceration) for 4 days, temperatures between 6 and 10 degrees. Natural grape yeasts, those that enter the winery, without additives or additives, naturally. Pumping over, three times a day with the old manual punching to the hat for maximum extraction of coloring matter. The duration of the Alcoholic Fermentation was 7-8 days being controlled between 27-30 degrees. At the desired density, 4 days of maceration, looking for the tannic load. Seed extraction up to 25% in delestages. Only yolk must. Malolactic fermentation was carried out in new barrels, air conditioning the winery between 20-22 degrees (Señorío de Caleruega barrel space), which took 20 days. Racking to the same barrels. Clarification with Albumin. Naturally decanted by gravity due to low winter temperatures. Not filtered.
Botteling: For November, it went to definitive 100% French barrels, Blend type, fine grain, Medium + toast. After 17 months in the barrel, it was bottled on May 31, 2013, where it rests until the day of its labeling and subsequent consumption. Monthly bottle tasting to see what the optimal moment of consumption is.

Colour:Intense, with much dye. Deep colour, well defined. Cherry red with purple accents in the rim. Important glyceric charge. Clean, bright and stunning vibrancy for time in the barrel.
On the nose:Powerful and balanced, without trimmings. Balance between aromas of oak and fruit aromas (black fruit), not acidic (ripe currant), intense aromas of blackberry and black plum in compote. Full maturity, with aromas of cocoa, vanilla, cinnamon, caramel and balsamic. Señorio de Caleruega is a complex wine with very interesting nose. Is intense (for alcohol) without being alcoholic. It is a very balanced wine on the nose.
On the palate: Powerful, with ripe tannins without harshness, even with the tannic, it passes through the mouth without leaving dryness, it is fresh, lively, it passes tremendously well. Alcohol integrated and with nice acidity. Eternal finish.
Serve at 15-18 degrees
Keep out of the sun and a temperature close to 20 °. Keep bottle lying
Suggestion: Roast lamb, grilled baby pig, red meats, Spanish smoked or cured sausage or hams. Stews.
Analysis:
Alcoholic Grade: 14.67% Vol.
Acidity (TH+): 4.76 g/l
Volatile Acidity: 0.55 gr/l
Sugar: 1.60 g/l
Density: 0.993