Pago Florentino

Styles

Principal grape varieties

Terroir

• Vineyard on the southern slope of the Sierra de Malagón, on a sun-facing aspect, sheltered from northerly winds.
• Proximity to the Nava Grande and Nava En medio lagoons moderates thermal extremes and diurnal temperature variation.
• Soil of mixed origin: a blend of calcareous and siliceous particles.
• The microclimate accelerates ripening: harvest begins 15 days earlier than in the surrounding vineyards.

• Alcoholic fermentation at 14–34 °C using indigenous yeasts from the grape; maceration with skins for 7–21 days; pressing maximum 70 l/100 kg. (via Wikipedia · CC BY-SA 4.0)
• Base blend of Tempranillo (≥90%) with Syrah and Petit Verdot together ≤10%; aged in oak barrels of 225–228 l for 6–18 months. (via Wikipedia · CC BY-SA 4.0)

• Deep, very dark red colour, with aromas of very ripe fruit as the distinctive organoleptic profile.
• The influence of the lagoons and the sun-facing aspect contribute freshness on the palate alongside aromatic ripeness.

• The southerly aspect and the thermoregulatory influence of the lagoons accelerate the ripening of Tempranillo, producing very ripe fruit aromas and freshness on the palate.

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

Sources

• eAmbrosia register (EU) — File number PDO-ES-A0057
• Official trade body site — Bodegas Arzuaga — Pago Florentino