GAINTUS SOBREMADURADO

Winemaking
A selective harvest is done of the best clusters of Sumoll. The bunches are then transported to an ancient hay­barn, where they are hung to dry for more than 4 months in the breeze until the desired level of sugar concentration is reached. After vinification the wine ages in French oak barrels for 9 months.

Testing notes
Cherry rosé color with a finely intense bouquet to match. A medley of autumn aromas ranging from fresh orange­ blossom honey to dried tart cherries and plums with touches of dried Spanish jasmine, pink rose and candied citron zest. The creamy palate echoes the nose with deepening flavors of lemondrops, quince preserves or membrillo, and balsamic reduction maintaining a perfect balance between sweetness and acidity throughout the finish.

Food pairing
Dark chocolate, apple pies and dried fruit, spicy sweets such as cinnamon and cardamom.

Awards

Gaintus Sobremadurado 2021: 92 – James Suckling
Gaintus Sobremadurado 2019: 91 – Robert Parker
Gaintus Sobremadurado 2018: 17,5 – Jancis Robinson
Gaintus Sobremadurado 2017: 17,5 – Jancis Robinson (Superior +); 93 – Guía Peñín; Vinari Awards – Gold Medal
Gaintus Sobremadurado 2016: 91 – Robert Parker
Gaintus Sobremadurado 2015: 91 – Guía Peñín
Gaintus Sobremadurado 2012: 17 – Jancis Robinson (Superior)
Gaintus Sobremadurado 2010: 90 – Guía Peñín; 94 – Robert Parker
Gaintus Sobremadurado 2009: 93 – Guía Peñín

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