FERRATUS FUSIÓN 2020
Everything is special at Ferratus Fusion. Nothing is left to chance.
A wine that is only made in excellent vintages, through a unique combination of tradition and modernity. A perfect fusion of soils, wines, winemaking methods and many more details that result in a wine so unique and special that you will not forget.
Variety: 100% Tempranillo.
Meticulous blending of terroirs and vineyard age to give it a special, avant-garde character (blending of grapes from old and young vines at 850 metres above sea level).
Harvest: Grapes picked by hand in 14 kg. boxes and double selection on the table.
Cryomaceration. Alcoholic and malolactic fermentation in 500 litre fine grain French oak barrels with “batonnage”.
Ageing: 20 months in new French oak barrels.
Bottling: Without cold stabilisation.
Limited production.
An award-winning presentation: the bottle design and its packaging was one of the winners of the 2017 A’Design Award Winner Competition, an international competition where the best designs and concepts are awarded.
Consumption between 16 and 18º.
TASTING NOTES
- Very deeply intense, clean bright cherry red colour.
- Very expressive and seductive nose with aromas of very ripe black fruit, mixed with flowers (lavender and violet), notes of wood, vanilla, black pepper, clove, liquorice, cocoa, tobacco leaf, mineral and balsamic.
- On the palate is voluptuous, seductive, very different, as it has a great freshness. Presence of very noble velvety tannins. Very balanced acidity and fresh finish.
- It is a gastronomic wine, which leaves no one indifferent due to its elegance and persistence. A wine that can dress up any table, as a very careful and respectful elaboration is present.
FOOD PAIRING
Dishes made with spices from various parts of the world: Thai basil (sweet and spicy); the “four French spices” (black and/or white ground pepper, cloves, nutmeg and ginger); The Ras el-hanut; the Tandoori masala; the Baharat; the “Chinese five spices” (star anise, cinnamon, Sichuan pepper, cloves and fennel seeds); and of course coriander, liquorice, rosemary and turmeric.
Gingerbread, nut breads, or with orange zest.
Jackfruit, a fruit that has revolutionised vegan cuisine due to its texture and meaty appearance.
Dark chocolate 70%. Chocolate hummus. Cranberry and blackberry sauces. Roasted coconut, coconut milk or vanilla.
Fermented foods: kimchi, sauerkraut, kefir.
Grilled green asparagus; root vegetables (tupinambo, potato,). Shiitake, enoki, portobello, maitake, chanterelles or oyster mushrooms. Venere rice (wild black rice), Udon noodles, and miso dishes.
Large poultry, aged animals (cow, ok) and wild fish with a lot of flavour such as turbot, sea bass, sea bream, Almadraba tuna San Pedro, grouper or sea bass. Ceviches. Tasty crustaceans such as blue lobster.
THE 2020 HARVEST:
The 2020 harvest became the third most productive in the history of the Ribera del Duero D.O.
It was an unusually long harvest season, primarily influenced by changing weather conditions. It was interrupted by heavy rainfall two weeks after it began. In any case, the rain alternated with strong gusts of wind, allowing the plant to air and the humidity to dry out. Likewise, the interrupted ripening process resumed spontaneously. As a result, the fruit arrived at the winery in very good health and ripeness.
The wines of the 2020 vintage “ EXCELLENT.”
The first tastings of the wines made with this vintage point to fresh young wines with great colour and aromas. They also suggest that they will be great wines for ageing.
