The Winery

Enate

Enate is one of the leading and driving wineries in the Somontano area of Aragon. A historic winery with decades of experience working the vineyards in the Barbastro area and managing to perfect the identity of its reds with Bordeaux varieties and probably some of the best whites in Aragon.

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Tasting notes

Look

Deep red violet

Smell

The nose displays a harmonious blend of fresh red fruit (blueberries, wild strawberries) with hints of violet and the shades of careful aging in barrels (cocoa, roasted and smoked touches).

Taste

Palate full of power, meaty and tasty. Firm tannic structure that ensures excellent aging potential. Closes with a long finish of roasted coffee and vanilla, which gives a very modern and sycophantic character.

Information

Ageing

Reserva
Appellation

Somontano
Grape

Cabernet Sauvignon, Merlot
Making

ECO
Country

Spain
Recommended Pairing

Cheeses, Stews, Meats, Red meats
Zones

Aragón
Alcohol

15%
Tipo de Vino

Tinto

Enate Special Reserve Broto

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Vintage

2006

Size

Bottle 75cl.

-20%

€60.72 €75.90

Te sale a €80.96/l

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Description of Enate Special Reserve Broto

Enate Special Reserve is a red wine made by the Enate winery in Salas Altas (Huesca) DO Somontano . An exclusive wine from Jose Manuel Broto. The vinification of this Special Reserve involves fully exploiting qualities of grape of a given year. A short run wine with an undeniable touch of exclusivity that makes it a true collector's wine.

Ideal pairing

Red meats
Meats
Stews
Cheeses

Making notes Enate Special Reserve Broto

Notas del Viñedo

The winery vineyard, some 500 hectares own, is divided by the municipalities of High Salas, Low Salas, Creenzán and Barbastro. Located about 600 meters of altitude on little fertile limestone floors.

Making notes

They were harvested in boxes and were vinified in small stainless steel tanks where the hat is immersed by flats powered by a pneumatic system. The fermentation temperature was adjusted at 28 ° C and the maceration with the boils lasted for a month. The wines passed new barrels of French oak, very fine grain (Nevers), and after sowing with a strain of oenus leuconostoc, previously adapted to alcohol and pH, made the malolactic fermentation in the same barrels. Once the lactic acid is transformed, a breeding of 19 months over the fine lees was carried out to promote the self-loss of yeast and lactic bacteria, achieving the release of polysaccharides of the cell walls and gaining fool and volume in the mouth of the came.