Malleolus de Valderramiro

What it pairs with

• Slow-roasted whole lamb
  The wine's power and mineral complexity are scaled to the grandest Castilian roasts.
• Venison loin with berries
  Game and dark berry in the wine create a rich harmony.
• Aged Manchego Viejo
  Long-aged hard cheese amplifies the wine's mineral and dark-fruit intensity.

How to serve Malleolus de Valderramiro

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. Slow-roasted whole lamb, Venison loin with berries, Aged Manchego Viejo. Match the wine's structure to the dish's fat and salt.

History

Malleolus de Valderramiro is Emilio Moro's single-vineyard flagship, sourced from the Valderramiro plot at Pesquera de Duero. First produced with the 2000 vintage, it represents the pinnacle of the estate in a single Tinto Fino parcel.

1. 2000 — Malleolus de Valderramiro first produced from the Valderramiro single vineyard

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

€80-130 at retail

Drinking window

8-25 from vintage

First vintage

2000

Frequently asked about Malleolus de Valderramiro

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