FERRATUS FUSIÓN 2017

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.
Seductive on the nose, it shows aromas of very ripe black fruit, mixed with balsamic notes, minerals, vanilla, cocoa, tobacco and sweet spices.
The palate is seductive, different, full of voluptuousness and freshness. Presence of noble tannins, great balance in the acidity and fresh finish. It is a very expressive wine with a long persistence, and demonstrates a very careful and respectful elaboration.

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, larger animals and wild fish with a lot of flavour such as turbot, sea bass, sea bream, San Pedro, grouper or sea bass. Ceviches. Tasty crustaceans such as lobster.

THE 2017 HARVEST: Cold and dry winter. In the spring, temperatures were somewhat higher, which brought forward the budding of the vines. There was a frost on the night of 27-28 April (down to -6ºC), which affected most of the vines and led to a significant drop in production and a certain loss of the vegetative cycle. Although there was sufficient rainfall in May, the drought increased, and ripening became more difficult in some plots at the end of the cycle.

The grapes were harvested in immaculate health, but the water stress caused the Tempranillo berries to have a smaller size and lower specific weight, ending the harvest with a 60% reduction in the average yield of the last decade.

The wines of the 2017 vintage. “Very good”.

Although depleted the berries are small and of great quality and reflect greater aromatic presence of fruit esters on the nose. These are wines of balanced acidity, with high quality tannin, and good balance on the palate. Wines which, although they could be destined for young wines, especially those with some oak ageing, will be mostly reserved for ageing.