# Coto de Hayas Roble (2024)

- **Producer:** Bodegas Aragonesas
- **Colour:** red
- **Type:** still
- **Grapes:** Tempranillo, Cabernet Sauvignon
- **Region:** Aragón, Spain
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €4
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, blackcurrant, bell pepper, vanilla, cloves, cedar

## About this wine

Coto de Hayas Roble is a vibrant red wine crafted by Bodegas Aragonesas, a historic winery founded in 1956 in the D.O. Campo de Borja, Spain. While the region is globally recognized for its old-vine Garnacha, Bodegas Aragonesas also excels in producing high-quality wines from other varietals, as exemplified by this blend of Tempranillo and Cabernet Sauvignon. The 'Roble' designation signifies its brief but impactful aging in oak, contributing to its structured profile and nuanced character. This wine represents the producer's commitment to showcasing the potential of diverse grape varieties within their esteemed portfolio, earning them international acclaim.

## Interesting facts

- Bodegas Aragonesas, founded in 1956, is a cornerstone of the Campo de Borja D.O.
- The 'Roble' designation means 'oak' in Spanish, indicating a short oak aging period.
- Campo de Borja is often called the 'Empire of Garnacha,' yet this wine shines with Tempranillo and Cabernet Sauvignon.
- The wine is certified vegan-friendly, making it accessible to a wider audience.

## Food pairing

This Coto de Hayas Roble, with its medium+ body, structured tannins, and fruity-spicy profile, pairs wonderfully with dishes that have some richness and savory depth. The tannins will soften when met with protein, while the wine's fruit and subtle oak spice complement roasted meats, hearty stews, and aged cheeses. Avoid overly delicate or highly acidic foods that could be overpowered or clash with the wine's robust character.

## Wine making process

The Coto de Hayas Roble is produced from carefully selected grapes, with Tempranillo sourced from vineyards over 25 years old and Cabernet Sauvignon from vineyards exceeding 20 years. Each grape variety undergoes separate vinification using traditional methods to preserve their individual characteristics. Following fermentation, the wine is aged for 3 months in American oak barrels. This brief period of oak maturation, characteristic of a 'Roble' style, imparts subtle spicy notes and enhances the wine's structure without overpowering its inherent fruitiness, resulting in a balanced and expressive red wine.