Bodegas Ayuso

Castillo de Benizar Tempranillo 2022

DO La Mancha, La Mancha, Spain

100% Tempranillo | 13% ABV


We proudly present this Spanish red wine made from 100% Tempranillo grapes in the La Mancha region. This 2019 Tempranillo is open and plump with notes of red cherry, strawberry, crushed pink peppercorns and cocoa nibs. It is vinified in only stainless steel enabling its juicy fruit character and freshness to remain intact. They are both easy drinking and approachable.

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Intense cherry-red colour with violet tones. It has elegant aromas of wild fruit. On the palate it is lively, full tasting, with deep flavours and very well-structured. A red wine with a long finish.

Service: Serve at 18°C.

Food Pairing: Roasts, red meats in general and semi-matured cheeses.

Winemaker Rubén Ruiz Moratalla is a chemical engineer who studied in La universidad de Murcia and pursued oenology thereafter. He's been part of the Bodegas Ayuso team for more than 3 years now, with ongoing training. Rubén is authentic, creative mind and never settles, always looking for ways to improve techniques and the wines. He is passionate about his job and about adding his own touch to our wines. Something he says: "Wine is medicine for the soul"

The vineyard is composed of 350 hectares, incorporated to the winery in the 1990s. It is called "Finca los Azares". In Spanish, "azar" means "luck". In the vineyard, every parameter that is considered important in winemaking is of paramount interest, in order to ensure premium care and quality.

Red | Still | 75cl | 13% ABV | Contains Sulphites

Annual Production: 280,000 Bottles.

Recognition: Gold Medal at “Japan Awards”. London (United Kingdom), February 2021, Gold Medal at “Mundial de Tempranillo” Sevilla (Spain), March 2021

Cellaring: Drinking well now.

Vinification: Grapes from Finca los Azares (Bodegas Ayuso's vineyard). Ripening control in the field to determine the optimum harvest date, with analysis of physical-chemical parameters for technological ripening. Controlled grape reception, with quality and sanitary controls in the unloading area. Fermentation by carbonic maceration technique. This technique consists of initiating fermentation inside the grape berry in order to enhance the aromas of the grape variety. Malolactic fermentation with co-inoculation of oenococcus oeno to enhance the typical aromas of the variety and avoid deviations. Subsequent devatting and refining until bottling.

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