Numanthia : Numanthia 2016

The complexity and intensity of a Castilla y León red wine by Numanthia

The producer

Located in the province of Castilla y León, Numanthia is a Spanish bodega created in 1998 and acquired by the luxury group LVMH in 2008. The name of this bodega refers to an ancient city whose inhabitants resisted the Roman invaders, preferring to die than surrender. This tenacity is also reflected in this exceptional vineyard, which was able to resist both the phylloxera crisis and the extreme weather conditions of this wine-growing area.

The vineyard

Located in the prestigious Toro appellation, Bodega Numanthia watches over an 83-hectare vineyard. The vines are between 50 and 120 years old and produce fruity, powerful wines which promise an exceptional ageing potential.

The vintage

2016 was a year marked by a late budburst and a rainy spring. The hot, dry summer was punctuated by rainy spells that favoured the ripening process. During the harvesting, the vineyard was healthy and the grapes were of high quality.

The vinification and ageing

Total destemming. Cold maceration for 4 days, alcoholic fermentation for 7 days with daily pumping over. Long maceration with light punching of the cap. Malolactic fermentation in stainless steel tanks. Aged for 18 months in barrels with racking every 4 months.

The blend

Numanthia 2016 is a 100% Tempranillo, known locally as Tinta de Toro.

The tasting

Colour

A beautiful cherry red colour with ruby highlights.

Nose

Expressive, the nose combines fruity (red berries), smoky and subtle spicy fragrances with notes of garrigue.

Palate

A full and intense attack precedes a mouth combining velvety tannins with a generous texture. Throughout the tasting experience, the palate exudes fruity (blueberry, blackcurrant), floral (violet) and spicy (black pepper, clove) aromas with notes of tobacco leaf. An alluringly complex wine with a long finish.

Food and wine pairing

This 2016 Numanthia can be paired with baked tomatoes with fresh cheese, grilled octopus with sweet potato purée or black forest gâteau with candied cherries.

Service

For an optimal tasting experience, serve between 15 and 16°C.