El Holgazán is a charming wine from the highlands of Ribera del Duero. With 7 months of oak it would have qualified for the “roble” category. But traditional oakiness is not Marta Castrillo and Cesar Maté’s objective, and the oak is used for a controlled microoxidation, thus adding complexity to the finished wine.
The wine originates from a vineyard in Tubilla del Lago (Burgos province) at 920. It’s a varietal tnto fino (tempranillo), hand-harvested from a special plot of 25 year old vines called “El Holgazán” (the lazybones), that sits on clay/limestone soils.
The grapes are carefully selected by hand before the pumping process. The best quality grapes are crushed naturally by gravity and fermented in conical tanks to concentrate the natural flavours. The malolactic fermentation takes place in barrels of various ages and sizes. The juice is kept on the skins for about 8 days, then after fermentation is complete the wine is aged in oak and concrete.
El Holgazán 2019 (Bod. Marta Maté)
Deep cherry with purple tinges. Intense aromas and flavours of dark and red fruits (blackberry, cherry, raspberry), with licorice and a mineral touch. Medium-bodied, with velvety tannins, a nicely fresh yet integrated acidity and a quite long fruity finish. Nothing in excess, everything in harmony.