The new vintage of Ancestral 2019This is a 100% Tempranillo wine made in the style of the wines of yesteryear, which were a true reflection of the terroir from which they came. For this purpose, only the best grapes from the El Castillo estate in the heart of La Horra, which is located at an altitude of 870 metres and faces south, are used. It is a wine with personality and very complex, with great ageing potential, of which a very limited production is made. A wine that reflects the essence of Balbás.
Ancestral 2019 Se trata de un vino 100% Tempranillo elaborado al estilo de los vinos de antaño, que eran fiel reflejo del terruño del que procedían. Para ello, sólo se utilizan las mejores uvas de la finca El Castillo, en el corazón de La Horra, situada a 870 metros de altitud y orientada al sur. Se trata de un vino con personalidad y muy complejo, con gran potencial de envejecimiento, del que se elabora una producción muy limitada. Un vino que refleja la esencia de Balbás.
It is a very versatile wine, ideal for pairing with red meats, sausages, smoked meats, stews, cheeses, stews or wild fish.

TASTING NOTES
ColorCherry red with some purple tones and bright.
NoseAromas of overripe black fruits such as blackcurrant and blackberry. With hints of spices, dried fruits and some caramelisation. Fine toasted notes and elegant wood.
TasteTaste: Warm on the palate, with great concentration and finesse. Its sweet and enveloping tannin gives it a long, elegant and complex finish, which makes you want to come back for another sip.
VINEYARD AND WINEMAKING
Finca El Castillo is special because of its location. It has very poor soils, made up of a mixture of clay and sand composed of red silt with carbonate intercalations, sandstone and conglomerates. A land that, due to its characteristics, orientation and the altitude at which it is located (870 metres) is ideal for Tinta Fina (Tempranillo) and for making a unique wine such as Ancestral.
The grapes are harvested by hand and selected twice, first in the vineyard itself. After a maximum time of three hours, the grapes arrive at the winery to begin a long and delicate process, which reproduces step by step the traditional recipe of our ancestors.
Spontaneous fermentation takes place after a cold maceration of 24 hours. The fermentation temperature does not exceed 26ºC. The wine is aged in 2,500 litre foudres in order to give it the characteristics that define it.