Structure

Bodyfull
Tanninfirm
Aciditymedium
Sweetnessdry
Finishlong
Oakbarrel aged

Drinking window

Best 3 to 14 years from vintage.
vintage3 yrs14 yrs16 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Full-bodiedFirm tanninMedium acidityDryLong finish

Aroma: deep varietal dark fruit

Palate: impressive fruit expression, fully ripe tannin, unctuous earthy close

Dark, bright and deep in colour and unmistakably varietal, with impressive fruit expression, fully ripe tannins and a long, earthy, elegant close.

What it pairs with

  • Barbecued short rib
    Full body and ripe tannin suit smoked, fatty beef.
  • Chorizo criollo
    A dark, unctuous red matches the fat and the paprika.
  • Mushroom and blood sausage toast
    The earthy close meets the morcilla directly.

History

La Senda del Diablo is a limited-edition red from Garnacha Tintorera, grown on 3.5 hectares of old vines on an estate recovered by Losada Vinos de Finca. It spends twelve months in second and third-year French oak.

Facts

Producer
Losada Vinos de Finca · visiting guide
Grapes
Garnacha Tintorera (100%)
Classification
DO Bierzo
Oak
Twelve months in second and third-year French oak barrels
ABV
14.5%
Price
€28-36 at retail
Drinking window
3-14 from vintage

Frequently asked about La Senda del Diablo

What does La Senda del Diablo taste like?

Dark red, bright and deep. It is markedly varietal, with an impressive expression of fruit and fully ripe tannins that give an unctuous sensation in the mouth. The finish is long and elegant with a very earthy character.

What is Garnacha Tintorera?

A dark-fleshed red variety, also known as Alicante Bouschet, traditionally interplanted in Bierzo vineyards. Losada bottles it on its own from 3.5 hectares of recovered old vines.

How long is La Senda del Diablo aged?

Twelve months in second and third-year French oak barrels.

What food pairs with La Senda del Diablo?

Barbecued short rib, chorizo criollo, or mushroom and blood sausage toast.

Tags

dry firm tannin full body garnacha tintorera medium acid medium term mood bold mood rustic occasion bbq occasion special occasion winter old vines old world pairs with bbq pairs with charcuterie pairs with red meat price trade up still red

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