Winemaking

Vines are planted at over 500 meters (1.650 feet). Manual selective harvest, cold skins contact. Fermentation in stainless-steel tanks using indigenous yeast. The wine is extracted by a slow vertical pressing followed by 4 months of ageing in 300 liters old French oak barrels on the fine lees.

Tasting notes

Gaintus Radical surprises from the first sight. Bright ruby colour, very different from the classic stereotype of “Spanish wine”. On the nose, vibrant aromas of sour cherries and a touch of rusticity, while the palate is brimming with red fruits flavors and spicy notes. Incredible zip from the acidity and tannins. Extremely complex, it does not go unnoticed.

Food pairing

Gazpacho, duck breat with cranberries sauce, red mullets, lasaña, fresh strawberries.

Awards

Gaintus Radical 2020: 90 – Tim Atkin; 91 – Robert Parker

Gaintus Radical 2019: 93 – Robert Parker; 90 – James Suckling

Gaintus Radical 2018: 93 – Guía Peñín; 91 – Decanter

Gaintus Radical 2017: 93 – Robert Parker; 92 – Guía Peñín

Gaintus Radical 2016: 92 – Decanter

Gaintus Radical 2016: 90 – Wine & Spirits

Gaintus Radical 2016: 16 – Jancis Robinson (Distinguished)

Gaintus Radical 2015: 92 – Wine & Spirits

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