# Finca la Mata (2022)

- **Producer:** Isaac Fernandez Selección
- **Colour:** red
- **Type:** still
- **Grapes:** Tinta del Pais
- **Region:** Castilla y León, Spain
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €23
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** black cherry, blackberry, black plum, cloves, cedar, vanilla, tobacco, leather, earth

## About this wine

Finca la Mata 2022 is a red wine from the Ribera del Duero D.O. in Spain, produced by Isaac Fernandez Selección. The wine originates from a single vineyard, Finca la Mata, characterized by old vines aged between 60 and 85 years, situated at an elevation of 900 meters. The producer, Isaac Fernandez Selección, is a collaboration focused on rediscovering forgotten regions and maximizing the potential of old vines. Isaac Fernandez has a long history in Ribera del Duero winemaking, with a philosophy of vineyard respect and balanced wine creation. Aurelio Cabestrero's vision supports bringing Spanish wines to prominence. The wine's distinctiveness is attributed to its old vines, high-elevation vineyard, organic farming practices, indigenous yeast fermentation, and a specific oak aging blend. The 2022 vintage is noted for its deep, ripe fruit and firm tannins.

## Interesting facts

- Named after its single, old-vine vineyard.
- Vine age ranges from 60 to 85 years.
- Fermented with indigenous yeasts.
- Awarded 90 points by Wine Spectator.

## Food pairing

The wine's full body and firm tannins are well-suited to complement the richness of proteins like lamb and pork, helping to cut through fat and cleanse the palate. The ripe fruit notes can harmonize with savory and slightly sweet elements in dishes, while the wine's structure can stand up to robust flavors.

## Wine making process

Finca la Mata 2022 is produced from 100% Tinta del Pais grapes. The winemaking process begins with hand-harvesting and hand-sorting of the grapes. A cold maceration is employed for a few days, followed by a two-week skin maceration. Fermentation occurs with indigenous yeasts. The wine is then aged for 8 to 10 months in a combination of 90% French and 10% American oak barrels, with one-third of the barrels being new. Production volumes are approximately 1,800 cases, with 1,300 cases imported.