Bodegas Máximo was founded in 2002 to produce modern style wines that offer exceptional value while retaining their ‘sense of place’. The fruit is sourced from the Tierra de Castilla zone in Castilla-La Mancha and vinified at their state-of-the-art winery, where the focus is on temperature control and gentle handling of the grapes to ensure freshness and balance in the wines.
The Tempranillo vines are planted on shallow, clay-calcareous soils. They are planted at an average altitude of 700 metres above sea level. The large diurnal temperature range here helps to prolong the growing season, allowing the phenolics within the grapes to develop slowly. Here, the Tempranillo grape is capable of producing extremely concentrated and aromatic wines.
The wine was fermented in temperature controlled stainless steel vats macerating with the skins over a period of 12 days. The wine was then aged for six months in new oak (60% American white oak from the Northern Appalachians and 40% French). It was then aged for a further six months in bottle prior to release.
This Tempranillo is ruby red in colour. On the nose, subtle vanilla and tobacco nuances express themselves under a layer of ripe red cherries, plums and spices. On the palate, it is lively with velvety, smooth tannins. The finish is long, with lingering hints of liquorice and mint.
Fab with beef burritos, grilled aubergine, pizza or moussaka