We tasted five wines in different styles, all of which performed well. El Berrakin<\/strong> can be considered an introduction to the Gredos area, a bright and luscious garnacha (7% cari\u00f1ena) with red fruits, herbs, pepper nose. Perhaps dangerously drinkable at 14,5 alcohol. \u039a\u03c0 Amphorae<\/strong> is very different. It’s fermented and matured with skins for 11 months in clay tinajas, resulting in a complex, layered and chewy wine with ripe red fruit, herbs and a flowery component. Clos Pepi<\/strong> was a quite warm red from a vineyard that his wife Pepi contributed to acquire. And yes, I loved the white \u039a\u03c0 Real<\/strong>, rich and powerful, but also fresh, and with a tropical component. \u039a\u03c0 is by the way pronounced ‘Ka Pi’. I have read somewhere that it is short for Capit\u00e1n and a nickname for Daniel himself. I have to ask him about this.<\/p>\n\n\n

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The dinner and tasting was held in my hotel Hacienda la Coracera, which was excellent and inexpensive, and hereby recommended.<\/p>\n","protected":false},"excerpt":{"rendered":"

Daniel Ramos shares the bodega with Fabio Bartolomei in El Tiemblo, \u00c1vila province. After the lunch that I told about in another post Daniel and…<\/p>\n

Continue readingDinner with Daniel Ramos<\/span><\/a><\/div>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[298,33,74,14],"class_list":["post-12420","post","type-post","status-publish","format-standard","hentry","category-articles","tag-albillo-real","tag-garnacha","tag-gredos","tag-spain","entry"],"yoast_head":"\n