Ultreia Saint Jacques in a large bottle size.
Terroir, production method and maturation: The grapes used for the wine come from the Valtuille de Abajo village area. The orchards were planted in the 1900s and 1940s and cover an area of 30 hectares. The shelters rise 500 meters above sea level, with the soil consisting of red clay and sand. The grapes are picked by hand from the beginning of September to the beginning of October in plots. 80% of the grapes are fermented whole bunches and 20% are destemmed before fermentation. Fermentation takes place in open containers for 2-3 months. The wine matures for a year in used oak barrels.
Use: With beef tartare and air-dried hams and matured cheeses.
Description: The scent has aromatic flowers and small red and dark berries. The taste is precise and the oak is extremely well integrated. Fresh acidity balances the deep fruitiness and the tannins are refined.