Picaro del Aguila Tinto

What it pairs with

• Grilled lamb chops
  Fresh acidity and earthy fruit match the simplicity and richness of charcoal-grilled lamb.
• Roast chicken with herbs
  The wine's lighter body and high acidity pair naturally with herb-roasted poultry.
• Mild Manchego
  Semi-cured sheep's milk cheese harmonises with the wine's red fruit and mineral notes.

How to serve Picaro del Aguila 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. Grilled lamb chops, Roast chicken with herbs, Mild Manchego. Match the wine's structure to the dish's fat and salt.

History

Pícaro del Águila was introduced alongside the estate's founding in 2010 as a more accessible entry into Jorge Monzon's certified-organic-farmed portfolio at La Aguilera. It uses a blend of varieties from the old mixed-planting parcels.

1. 2010 — Dominio del Aguila founded; Picaro del Aguila Tinto first produced

Facts

Producer

Dominio del Aguila

Grapes

Tinto Fino, Garnacha Tinta, Albillo Mayor

Classification

DO Ribera del Duero

Oak

Aged in used French oak foudres and barrels for approximately 10 months

ABV

13.5%

Price

€20-35 at retail

Drinking window

3-10 from vintage

First vintage

2010

Organic

ORGANIC CERTIFIED

Frequently asked about Picaro del Aguila Tinto

Tags