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El Sequé

2003 Alicante Red Blend

El Seque El Sequé is a captivating red blend from the picturesque Alicante region, celebrated for its rich, ruby-red color that reflects the warmth of the Mediterranean sun. This 2003 vintage showcases an impressive harmony of robust fruit flavors, with notes of ripe blackberries and dark cherries that dance gracefully on the palate. The wine's medium body is complemented by a pleasing level of acidity, adding a delightful brightness that enhances its allure. Tannins are present but well-integrated, providing a subtle structure without overwhelming the overall experience. Moreover, this wine is beautifully dry, making it incredibly food-friendly and versatile for various culinary pairings. With its generous character and depth, El Seque El Sequé is a true testament to the skillful craftsmanship found in Alicante's winegrowing tradition.

Tasting notes:


Black Cherry

Black Cherry

Leather

Leather

Baking Spice

Baking Spice

Flavor profile:


Acidity Mild

Low Pronounced

Body Medium

Very Light Full

Fruit Intensity Medium

Low Pronounced

Sweetness Dry

Bone Dry Sweet

Tannin Mild

Low Pronounced

Region:


Alicante

Lying on Spain's sunny southeast coast, Alicante is home to big, bold, red wines of tremendous value. Once a major Mediterranean port, the Phoenicians introduced winemaking here centuries ago. Historically, Alicante's most famous wine was Fondillón, an oak-aged sweet wine. But today, Alicante is better known for its full-bodied reds made from the Monastrell grape (known in France as Mourvèdre), which is sometimes blended with Cabernet Sauvignon and Merlot. The thick-skinned Monastrell laps up Alicante's sun-baked conditions and limestone soils to produce densely fruity wines with earthy, herbaceous notes. For whites, Chardonnay and Sauvignon Blanc are increasingly popular, alongside Moscatel and Airén. Wines are approved to be at DO status when they meet a handful of standards related to authorized varietals, production size, methods within winemaking and aging restrictions. Additionally, appellations must have been recognized for a minimum of five years in order to be considered to be a DO.

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