The fullest expression of the vast potential contained within our Bobal vineyards, Quincha Corral is an artesanal, pioneering and thouroughly personal offering, courtesy of Toni Sarrión.
Vineyard and viticulture
El Terrerazo is situated 800m above the Mediterranean.
Composed of Dolomite limestone that has a chalky/sandy texture with vines dating back to 1919 and 1940. Traditional viticulture employed, using a strictly non-irrigated gobelet system. Ground is maintained with an alternating vegetable cover. A process that is respectful of the environment at all times.
Organic wine. Suitable for vegans.
Manual harvest using 15kg boxes. Average yield of 0.4kg per m2 of leaf surface. Yield per hectare between 1,500 and 3,000 kg.
De-stemming and gentle crushing. Fermented in 225L and 500L French oak casks or 35HL tanks for 12-15 days with gentle manual pigeage-ing. Post-fermentation maceration carried out for 10-12 days. All work done manually. Manual emptying done using only grape must.
Malolactic fermentation in barrels for 5-8 weeks (depending on the year) with bâtonnage, followed by a mixed aging for 18 months in 225L and 500L French oak casks and 35HL wooden barrels.
Between May and July, depending on the vintage.
No stabilization or filtration treatments.
Alc. / Vol: 14 -14,5%
Ph: 3,48 – 3,55
Total SO2: 0,075 – 0,095 g / l
Total acidity: 6 – 6,5 g / l
Residual sugars: 1,5 g / l
Now and over the next 5-15 years.
Tastes great with...
Gamey meats, meat stews, red meats – roasted or in gravy, grilled steak, spicy dishes and cured cheeses.
(*) Properties might differ slightly according to the values of each particular harvest.
Awards & Distinctions
• Wine Advocate: Quincha Corral 2001- 95 points
• elmundovino.es: Quincha Corral 2001 – Best Red of the Year
• Peñín Magazine: Quincha Corral 2000 – 92 points