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Clon de la Familia 2015

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Clon de la Familia 2015 represents the essence of Bodegas Emilio Moro, quality and expressiveness elevated to maximum power.

Emilio Moro is the story of a family dedicated to wine for more than half a century that continues to produce in a traditional way, taking advantage of the knowledge inherited from generation to generation since its foundation more than 70 years ago.

Preparation and aging

Clon de la Familia 2015 is made with 100% Tinto Fino grapes. The grapes are destemmed and subsequently cold macerated. The must ferments at a controlled temperature and undergoes malolactic fermentation in new French oak barrels. It is aged in new French oak barrels for 22 months.

Tasting Note of Clone de la Familia 2015

  • View : Clone de la Familia has a cherry red color, clean and bright, with a violet rim.
  • Nose : Ripe black fruit and licorice. Balsamic aromas of oak, perfectly integrated.
  • Mouth : Elegant and round flavor. Mineral and smoky notes.

Pairing

Clone de la Familia is ideal to accompany baked big game, suckling pig, poultry stews and suckling lamb.

Buying Clone de la Familia at En Copa de Balón is easy, convenient, and with the guarantee of obtaining the best wine at the best price and in perfect condition.

 

 


Made and Bottled by Bodegas Emilio Moro, SL Pesquera Del Duero-Valladolid, RE 6664/VA

Regular price 317,63€
Sale price 317,63€ Regular price
Tax included. Shipping calculated at checkout.
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93 Robert Parker puntos
Origen
Grado
15.0% vol.
Crianza
22 meses
Temperatura
16-18°C
Nota de cata
Clon de la Familia 2015 represents the essence of Bodegas Emilio Moro, quality and expressiveness elevated to maximum power. Emilio Moro is the story of a family dedicated to wine for more than half a century that continues to produce in a traditional way, taking advantage of the knowledge inherited from generation to generation since its foundation more than 70 years ago. Preparation and aging Clon de la Familia 2015 is made with 100% Tinto Fino grapes. The grapes are destemmed and subsequently cold macerated. The must ferments at a controlled temperature and undergoes malolactic fermentation in new French oak barrels. It...
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