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Los cipreses de Usaldón

2010 Alicante Red Blend

Los Cipreses De Usaldón, a captivating red blend from the renowned Alicante region, showcases a striking and inviting crimson hue that promises complexity and allure. This 2010 vintage presents a full-bodied wine, offering a delightful depth that is both robust and charming, appealing to a wide range of palates. The acidity dances gracefully on the tongue, providing a lively and mouthwatering experience that lifts the fruit notes beautifully. With notable tannins, this wine exhibits a firm structure that contributes to its impressive aging potential. The fruit intensity is prominent, delivering luscious flavors of dark berries intertwined with subtle spice, creating a harmonious balance. As a dry wine, Los Cipreses De Usaldón invites exploration and appreciation, making it an excellent companion for hearty dishes and memorable gatherings.

Tasting notes:


Black Cherry

Black Cherry

Baking Spice

Baking Spice

Tobacco

Tobacco

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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