Cien y Pico Doble Pasta 2012





Deep purple in colour with youthful violet tints. On the nose a fantastic range of blueberries, black plums and cherries mixes with touches of fresh bay leaf, lavender and a hint of rose petal. On the palate red fruits such as raspberries and loganberries combine with darker hints of juicy blackberries and herbal notes. Dark cocoa notes and a layer of savoury meatiness appear later. Rich and full-bodied, with smooth tannins, good levels of natural acidity and a long, persistent, perfumed finish.

Cien y Pico have four vineyards, all located on the Meseta (or 'plateau') of Castila-La-Mancha. With only 300mm of rain per year, the plateau is extremely dry; the deep-rooted old vines thrive in the low vigour soils. The mountains surrounding the Meseta offer protection from the icy winters, while in summer the intense sun at this altitude of nearly 1000 metres warms and ripens the grapes to perfection. The old bush-trained vines give excellent colour, fruit concentration and flavour to the wines, but yields are very low, around three tonnes per hectare. Garnacha Tintorera is the Spanish name for the Alicante Bouschet variety and is one of only a few varieties that has red juice.

The four winemakers modestly refer to the wine as 'fresh-picked fruit off the vine during harvest with just a little winemaking'. The grapes were picked by hand on 21st September 2009. Garnacha Tintorera (the Spanish name for the Alicante Bouschet variety) is one of only a few varieties that has red juice. The wine is made using the 'doble pasta' method, whereby the crushed grapes are fermented over additional grape skins and pulp, to obtain a high extract, colour and tannin.Fermentation took place in small open vats on the skins for 10 days before just 20% was aged in new Radoux oak barrels for 19 months. Doble Pasta was bottled under screwcap in December 2011.

13.5% abv



Cien y Pico Doble Pasta 2012
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  • Cien y Pico Doble Pasta 2012