Triga

2011 Alicante Red Blend

Bodegas Volver Sl. Triga is a remarkable red blend from the Alicante region, showcasing a captivating deep red color that hints at its complex character. This vintage from 2011 reveals a full-bodied structure, enveloping the palate with a rich tapestry of flavors. The wine displays a lush fruit intensity, marked by prominent notes of dark berries, complemented by subtle earthy undertones and well-integrated spice. Its tannins are notably structured and firm, providing a solid backbone that balances the bold fruitiness. With a high acidity that adds a delightful brightness, this wine is incredibly vibrant and mouthwatering, making it an excellent choice for pairing with hearty dishes. The dryness of this blend underscores its sophistication, inviting you to savor each sip and appreciate the artistry behind its creation.

Tasting notes:

Black Cherry

Leather

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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