What it pairs with
-
Roast lamb shoulder
The wine's ripe fruit and firm structure are a textbook match for slow-roasted Castilian lamb. -
Grilled ribeye with herb butter
Dark fruit and cedar in the wine amplify charred beef and fresh herbs. -
Aged Manchego Curado
Semi-aged hard cheese mirrors the wine's structure and fruit depth.
How to serve Malleolus
Allow 65 minutes from open to pour.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
- Pair with. Roast lamb shoulder, Grilled ribeye with herb butter, Aged Manchego Curado. Match the wine's structure to the dish's fat and salt.
History
Malleolus was launched in 1999 as the Emilio Moro estate's prestige level wine, taking its name from the Latin diminutive of Tempranillo ('small mallet', referring to the grape cluster shape). It draws on the oldest and best-positioned Tinto Fino parcels across the estate.
- 1999 — Malleolus first vintage produced from selected old Tinto Fino vines
Facts
- Producer
- Bodegas Emilio Moro
- Grapes
- Tinto Fino (100%)
- Classification
- DO Ribera del Duero
- Oak
- 16 months in French oak barriques
- ABV
- 14.5%
- Price
- €30-55 at retail
- Drinking window
- 5-18 from vintage
- First vintage
- 1999
Frequently asked about Malleolus
When should I drink Malleolus?
Drink 5-18 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Malleolus?
Roast lamb shoulder is the canonical pairing. Other strong matches include Grilled ribeye with herb butter and Aged Manchego Curado. The wine's ripe fruit and firm structure are a textbook match for slow-roasted Castilian lamb.
What grapes are in Malleolus?
The blend is Tinto Fino (100%). The wine is classified as DO Ribera del Duero.