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The 1973 vintage was the last in which Montecillo wines were made by the Navajas family before they handed over control to the Osborne family.
70 % tempranillo, 15 % garnacha and 15 % mazuelo.
1973. Classified as good.
Considered to be one of the best vintages of the 20th Century, with very beneficial weather conditions throughout the entire growth cycle. A vintage with the perfect characteristics to produce wines for long aging. It was the penultimate vintage to be made in its entirety by the Navajas family.
Grapes from the El Montecillo estate,
located between Navarrete and Fuenmayor (La Rioja), on an Ebro river bend.
12 %
The grapes were harvested by hand in grape hods called comportones.
Alcoholic fermentation in small capacity wooden vats. Cold soaking on the skins for a month.
Subsequent malolactic conversion in underground cellars of the historic winery.
This wine was aged for 46 months in American oak barrels in the cellars of our historic winery.
Once the wine had reached the full expression of its aging, it was bottled by hand in 1.5 and 3-liter formats with natural cork closures.
It was then laid down to rest and evolve over at least 15 years before being released to market.
Very bright ruby red in color, pale, clean and luminous. Very bright tawny highlights.
It is reticent at first on the nose, but vanilla and clear notes of dried apricot and candied fruit appear when aerated. As it opens up, it returns to more mineral and earthy tones, leaving a finish of over-ripe dates.
It is fresh and attractive upon entry on the palate, with very well polished and extraordinary elegant tannins. A ripe, juicy finish enveloped in liquor-like notes.
Alcohol
12,1 %
Residual sugar
1,7 g/l
Acidity
5.62 g/l
pH
3,35
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