# Macán Clásico (2020)

- **Producer:** Bodegas Benjamin de Rothschild Vega Sicilia
- **Colour:** red
- **Type:** still
- **Grapes:** Tempranillo
- **Region:** Rioja, Spain
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €50
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 17–18 °C
- **Aromas & flavours:** red cherry, strawberry, raspberry, black cherry, black plum, vanilla, butter, cedar, cloves, leather, tobacco, earth

## About this wine

Macán Clásico is a distinguished red wine from Bodegas Benjamin de Rothschild Vega Sicilia, located in the DOCa Rioja region of Spain. This wine represents a significant collaboration between the Rothschild family and Vega Sicilia, aiming to produce superior wines that reflect the unique terroir of Rioja Alta. The name 'Macán' itself is a nod to the local identity of San Vicente de la Sonsierra. The 2020 vintage was a balanced year, yielding grapes with notable fruitiness and refined skins, contributing to the wine's lively character. The vineyards are situated at an altitude of approximately 500 meters, planted on limestone and sandy-clay soils.

## Interesting facts

- Macán is a colloquial term for the inhabitants of San Vicente de la Sonsierra.
- The project began in 2004, a fusion of French elegance and Spanish finesse.
- Vineyards are situated at an altitude of 500 meters.
- The wine is 100% Tempranillo, a hallmark of Rioja.

## Food pairing

The wine's medium body and fine tannins are well-suited to complement the protein in red meats, softening their texture. The fruit-forward nature of the Tempranillo can echo the richness of roasted dishes, while subtle oak notes can harmonize with herbs and earthy flavors.

## Wine making process

The winemaking process for Macán Clásico begins with a manual harvest in 12 kg boxes. Grapes undergo a cold soak for three to four days before fermentation, which takes place in both barrels and stainless steel tanks, with 25% native yeasts utilized in the 2020 vintage. Gentle extraction techniques are employed. Malolactic fermentation is carried out partially in barrels and partially in vats. The wine is then aged for 15 to 17 months, primarily in French oak barrels, with a significant percentage being new. This aging process is designed to develop complexity and refine the wine's structure.