Round, special, full of nuances and very elegant. This is how wine lovers defined 2018. Malabrigo is the ‘jewel in the crown’ of Bodegas Cepa 21 emerging from the sandy clay soil of Ribera del Duero under the extreme climatic conditions that opened the door. long-term aging to guarantee body, delicacy and character to a drink
“It’s a wine with a soul,” assures José Moro, who was president of the Emilio Moro brand until April. innovative wine project this has excited it in a special way since it was conceived: Bodegas Cepa 21. The company was born in the middle of the Golden Mile wine in 2000 and its growth has not stopped since then.
Centuries-old tradition and constant innovation. XIX of the world’s most prestigious wine competition. This is the philosophy of Moro, who proudly celebrates the Silver Medal of the Decanter World Wine Awards 2022, which he won with Malabrigo 2018 at the 10th edition. Malabrigo 2018 also received a standing ovation in Wine Ratings from James Suckling, an American wine critic who is one of the most influential wine critics in the world. Labeled, a spotted farmer looks at his vines shortly before pruning. “It reminds me of when I was thirteen and when I went to prune with my dad who taught me. It was March, it was cold, we hadn’t taken off our coats and had wine. loaf and a piece of chorizo,” he recalls as he checked in. this year’s harvest was put forward by one month due to the heat from this summer.
Suckling also unconditionally applauded the excellence of Cepa 21, the winery’s graduate school, and Horcajo, the “best wine in the house”. All are grapes made from the Tempranillo variety.stands out for nothing, but has everythingJosé Moro underlines that this Tinta Fina grape “can both give a young wine with a magnificent fruit expression and age a wine up to 30 years and make us cry”.
Moro speaks lively about his Peñafiel ‘terroir’ before toasting with one of his fresh wine brand, modern Cepa 21 wines. Grapes grow on century-old vines It is spread over 50 hectares of land facing north to provide more fruiting power and is at an altitude of between 750 and 900 meters where several clusters sprout. very distinctive blackberry and blackberry flavors He then refines French oak barrels where the wine is stored for aging.
Native yeasts obtained from their own vineyards, rescuing the essence of the ‘theroir’ from which they came. “If the soil, climate, variety and quality of the grape, or the quality of the wood it is in, are the determining factors in the quality of the wine, so are the yeasts from which the alcoholic fermentation of the must is produced,” Moro says. some of the wines that carry the spirit of the vineyard.
“Authentic wine must smell earthysaying “the organic matter that deep roots transfer to the grape”, before thanking his grandfather and father for the love they have passed on to him, they decided in 1989 to decide to market the grape they had worked hard from dawn to sunset in 1989, and without rest.
In Valladolid, it was on family estates in Valladolid under the brand name Emilio Moro, where José Moro skillfully grafted the century-old fine red grape into a clayey, gravel-filled limestone soil dominated by moderate rainfall, dry summers and a long, harsh climate. winters. He held the reins of the company for 30 years, but family differences forced him to step down as chairman of the company in April of this year. “Not all has been said yet,” warns this trained chemist and promotes a Spanish Wine Brand that combines all national origin names. overseas promotion.