Malleolus de Sanchomartín

What it pairs with

• Whole roasted lamb (lechazo)
  Only the grandest Castilian roasts are a worthy match for this wine's scale.
• Wild boar braised with juniper
  The wine's dark mineral core complements earthy, gamey braises.
• Black truffle with aged Idiazabal
  Truffle earthiness and aged sheep's milk cheese echo the wine's mineral and dark-fruit register.

How to serve Malleolus de Sanchomartín

Allow 65 minutes from open to pour.

1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
4. Pair with. Whole roasted lamb (lechazo), Wild boar braised with juniper, Black truffle with aged Idiazabal. Match the wine's structure to the dish's fat and salt.

History

Malleolus de Sanchomartín was first produced with the 2001 vintage from the Sanchomartín single-vineyard parcel, which the Moro family regards as their most mineral and structured site. It is the companion to Valderramiro in the estate's single-vineyard tier.

1. 2001 — Malleolus de Sanchomartín first vintage from the Sanchomartín single-vineyard plot

Facts

Producer

Bodegas Emilio Moro

Grapes

Tinto Fino (100%)

Classification

DO Ribera del Duero

Oak

18 months in new French oak barriques

ABV

14.5%

Price

€100-160 at retail

Drinking window

10-30 from vintage

First vintage

2001

Frequently asked about Malleolus de Sanchomartín

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