Mauro Tinto

What it pairs with

• Lamb chops (chuletillas) on charcoal
  The wine's southern warmth and herb notes pair with charcoal-grilled lamb.
• Roast pork loin with herbs
  Tinto Fino's fruit and the spice of Garnacha and Syrah work with herbed pork.
• Wild mushroom and truffle dishes
  Earthy, mineral notes in the wine echo truffle and woodland mushroom complexity.

How to serve Mauro Tinto

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. Lamb chops (chuletillas) on charcoal, Roast pork loin with herbs, Wild mushroom and truffle dishes. Match the wine's structure to the dish's fat and salt.

History

Mariano García founded Mauro in 1980 at Tudela del Duero while still working at Vega Sicilia. The vineyards straddle the DO Ribera del Duero boundary, so wines are classified as VT Castilla y León. Mauro was one of the first non-DO wines from the region to gain serious critical recognition.

1. 1980 — Bodegas Mauro founded by Mariano García at Tudela del Duero
2. 1980 — First Mauro vintage produced; classified as VT Castilla y León

Facts

Producer

Bodegas Mauro

Grapes

Tinto Fino, Garnacha Tinta, Syrah

Classification

VT Castilla y Leon

Oak

14 months in French and American oak barrels

ABV

14.5%

Price

€25-45 at retail

Drinking window

5-15 from vintage

First vintage

1980

Frequently asked about Mauro Tinto

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