# Cair Selección La Aguilera (2019)

- **Producer:** Dominio de Cair
- **Colour:** red
- **Type:** still
- **Grapes:** Tempranillo
- **Region:** Ribera del Duero, Spain
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €29
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 15–17 °C
- **Aromas & flavours:** red plum, black plum, violet, blackberry, cedar, coffee, vanilla, chocolate, cloves, smoke, leather, tobacco, dried fruit, earth

## About this wine

Cair Selección La Aguilera is a red wine from Dominio de Cair, a project by the Luis Cañas family in the Ribera del Duero DO. This wine is named after the small town of La Aguilera in the Burgos province, highlighting its specific terroir. The grapes are 100% Tempranillo, sourced from vines over 45 years old grown at altitudes between 800 and 860 meters. The vineyards are characterized by poor soils composed of clay, limestone, sand, and gravel, situated on slopes and terraces. Traditional agriculture is practiced with limited production, and the harvest is manual. The 2019 vintage is noted for its ripe fruit, floral, spice, and earthy characteristics, with a vivacious palate that balances structure and sophistication.

## Interesting facts

- Vines are over 45 years old.
- Vineyards are situated at 800-860 meters altitude.
- Harvest is done manually in small, ventilated boxes.
- The wine is a 'Vino de Pueblo' (village wine).

## Food pairing

The wine's firm tannins and medium-plus body are well-suited to complement the richness and protein in red meats, creating a balanced palate. Its vibrant acidity can cut through fattier dishes, while earthy and spicy notes in the wine can echo or contrast with herbs and spices in the food.

## Wine making process

The winemaking process for Cair Selección La Aguilera begins with a meticulous double selection of grapes, both by bunch and by individual grain, after being chilled. Fermentation occurs in stainless steel tanks under controlled temperatures. Following this, malolactic fermentation takes place in barrels. The wine then undergoes aging for 14 months in a mix of French and American oak, with half the barrels being new and the other half previously used. This approach aims to craft a wine that reflects its origin and the quality of the old vines.