• Tempranillo in focus • Aged in oak • Great storage potential The winemaker Jorge Monzón stands for exceptional wine enjoyment in Ribera del Duero and beyond the region's borders. His Dominio del Águila winery has enjoyed a steep career in recent years and is now internationally renowned. Like the other wines of the house, the Dominio del Águila Hoyo Muerto is created with a lot of patience and love for tradition. The Dominio del Águila Hoyo Muerto shines in a dark ruby red with purple reflections and a violet core. The bouquet shows notes of blackberry and black cherry paired with a hint of wild strawberry and violet blossom. There are also mineral spices that are reminiscent of wet limestone and a hint of vanilla from the oak barrel. Immediately after the first sip, the Dominio del Águila Hoyo Muerto reveals fruity notes of ripe morello cherries and cassis. A delicate hint of citrus zest provides a pep on the tongue and harmonizes beautifully with the plump tannins of this red wine. Full-bodied and velvety, the Hoyo Muerto rolls along the palate and brings powerful spice. In the aftertaste it fades away slowly and sets a mineral-calcareous finale. Versatile dining companion and talented soloist From a gastronomic point of view, this wine is very versatile. Since it is not overly dominant and opulent, it harmonizes with a wide variety of grilled steaks, paella, suckling pig, crab meat croquettes, tuna steak and poke bowl with smoked tofu. Even solo, it enhances social evenings with friends and demanding evenings after work. Due to its exceptional storage potential, the Dominio del Águila Hoyo Muerto is happy to wait a few more years for its moment. The winemaker himself speaks of at least twenty years. In the Hoyo Muerto cuvée, the Tinta del País, known elsewhere as Tempranillo, is the main player. At Dominio del Águila it thrives in particularly old vineyards, where it grows side by side with Monastrell and Albillo Mayor. Therefore, these two vines also find their place in wine. The soils in the vineyards are very calcareous and thus shape the nature of the grapes. The winemakers carefully read the grapes and select only the highest quality ones. The fruits and their stems are then placed in concrete tanks. The winemakers press them and trample them regularly according to the traditional method until the end of the fermentation process. After this and the malolactic fermentation in wood, the Dominio del Águila Hoyo Muerto goes into oak barrels and initially matures underground for 35 months. There is another two years of aging before the red wine finds its way into the bottle. A very very rare Gran Reserva from Dominio del Aguila from one barrique produced (about 240 bottles and some magnums). No shipment outside of Europe and Switserland, Liechtenstein, United Kingdom, Guernsey, Monaco, Norway, Canary Islands, Cyprus, Iceland and San Marino.