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Los cipreses de Usaldón

2013 Alicante Red Blend

Rafa Bernabe Los Cipreses de Usaldón is a captivating red blend from the stunning Alicante region, embodying the rich winemaking heritage of Spain. This 2013 vintage showcases a beautiful deep red color, inviting you to explore its complex layers. With a medium body, it strikes a harmonious balance that makes it both approachable and satisfying. The wine exhibits bright acidity, adding a refreshing quality that enhances the overall drinking experience. Its fruit intensity is prominent, highlighting ripe dark fruits that dance on the palate, while subtle, firm tannins offer a gentle structure, ensuring a delightful texture. This delightful wine is produced in a dry style, allowing the flavors to shine through, making it an excellent companion for various culinary dishes or simply enjoyed on its own.

Tasting notes:


Black Cherry

Black Cherry

Baking Spice

Baking Spice

Earth

Earth

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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