Summa Varietalis (+) in 2er GP - Marques de Griñon

Summa Varietalis (+) in 2er GP - Marques de GriñonThe powerful Summa Varietalis (+) in 2-bottle GP from the house of Marques de Griñon enters the glass with a dense purple-red color. On the nose, this Marques de Griñon red wine reveals all kinds of violets and blackberries. As if that were not already impressive, further aromas such as chocolate are added thanks to its maturation in stainless steel. On the palate, Summa Varietalis (+) in 2-bottle GP from Marques de Griñon starts off pleasantly aromatic, fruit-forward and well-balanced. There is dry and really dry. This red wine belongs to the second group, as it was bottled with just 2.1 g of residual sugar. Powerful and multi-layered, this fleshy red wine presents itself on the palate. Thanks to its lively acidity, Summa Varietalis (+) in 2-bottle GP reveals itself on the palate as impressively fresh and vibrant. The finish of this red wine from the Vinos de Pago region, more precisely from Dominio de Valdepusa, ultimately delights with a beautiful aftertaste. The finish is also accompanied by mineral nuances from the limestone-dominated soils. Vinification of Marques de Griñon Summa Varietalis (+) in 2-bottle GP The powerful Summa Varietalis (+) in 2-bottle GP from Spain is a cuvée, vinified from the grape varieties Cabernet Sauvignon, Petit Verdot and Syrah. In Vinos de Pago, the vines that produce the grapes for this wine grow on limestone soils. The berries for this Spanish red wine are harvested exclusively by hand once optimal ripeness has been ensured. After hand-picking, the grapes are quickly taken to the press house, where they are sorted and gently crushed. Fermentation then takes place in stainless steel tanks at controlled temperatures. Vinification is followed by maturation on the fine lees for several months before the wine is finally bottled. Food recommendation for Summa Varietalis (+) in 2-bottle GP from Marques de Griñon This Spaniard is best enjoyed at a temperature of 15–18°C. It is perfect as an accompaniment to goose breast with ginger red cabbage and marjoram, braised chicken in red wine or stuffed bell peppers.