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Bodegas Máximo was founded in 2002. The fruit is sourced from the Tierra de Castilla zone in Castilla-La Mancha and vinified at the bodega’s state-of-the-art winery, where the focus is on temperature control and gentle handing of the grapes to ensure freshness and balance in the wines.
The Tempranillo vines are planted at an average altitude of 700 metres above sea level. The large diurnal temperature range here helps to prolong the growing season, allowing the phenolics within the grapes to develop slowly. Here, the Tempranillo grape is capable of producing extremely concentrated and aromatic wines.
After harvest, the wine is fermented in temperature controlled stainless steel vats. Fermentation is followed by skin maceration over a period of 12 days. The wine is then aged for six months in new American white oak from the Northern Appalachian mountains (60%) and French oak (40%). It is then aged for a further six months in bottle prior to release.
Deep ruby red in colour. On the nose, subtle vanilla and tobacco nuances express themselves under a layer of ripe red cherries, black fruits and spices. The finish is long, with lingering hints of liquorice and mint.