Los Cerrillos

Styles

Principal grape varieties

Terroir

• Predominantly calcareous soils: the principal rock is marl, an unconsolidated mixture of clay and limestone, with loamy texture and pH ~8.
• Elevation of 695 m beside the Peñarroya reservoir; surrounding hills delay the vegetative cycle and generate strong air circulation.
• Late spring frosts require the installation of inversion frost-protection systems, unique in Castilla-La Mancha.

• Grapes are not pressed: only static draining is used to obtain 'free-run' wines, with yields of 62–68 hl/ha.
• Use of délestage throughout alcoholic fermentation and natural clarification by racking, without any external processing aids.

• Deep purple-red to black-cherry colour with violet highlights; aromas of ripe fruit, liquorice, and balsamic notes; a smooth palate with creamy nuances from oak ageing.
• Up to 18 colour units and up to 800 mg/l of anthocyanins; polyphenols of up to 80 meq/l; alcohol that may exceed 14%.

• The hills surrounding the vineyard (695 m) generate a cooling effect that promotes acidity and the concentration of anthocyanins (up to 800 mg/l) and polyphenols (up to 80 meq/l).

Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the the specification.

Sources

• National pliego de condiciones (PDF)
• eAmbrosia register (EU) — File number PDO-ES-02228
• Official trade body site — Bodegas Montalvo Wilmot — DOP Pago Los Cerrillos