# Malleolus (2016)

- **Producer:** Bodegas Emilio Moro
- **Colour:** red
- **Type:** still
- **Grapes:** Tempranillo
- **Region:** Castilla y León, Spain
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €42
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 15–17 °C
- **Aromas & flavours:** blackberry, blackcurrant, blueberry, cherry, plum, black pepper, cloves, chocolate, cedar, leather, tobacco

## About this wine

Bodegas Emilio Moro is one of Ribera del Duero's most historic and respected estates, located in the village of Pesquera de Duero. The winery is renowned for its commitment to terroir and its proprietary clone of Tinto Fino (Tempranillo), propagated from their oldest family vineyards. 'Malleolus,' which translates to 'majuelo' or 'small vineyard' in Latin, represents a landmark shift in the region's winemaking philosophy. Launched with the 1998 vintage, it broke away from traditional Spanish aging classifications (Crianza, Reserva, Gran Reserva) to focus entirely on the unique expression of the estate's old vines and specific soils.

## Interesting facts

- The name Malleolus comes from the Latin word for 'majuelo', which is the traditional local term for a small, old vineyard.
- Emilio Moro abandoned traditional Crianza/Reserva categories with Malleolus to focus purely on terroir-driven aging.
- The wine is made from a proprietary, virus-free clone of Tempranillo propagated from the family's oldest historic vines.

## Food pairing

This full-bodied, highly structured Tempranillo demands rich, protein-heavy dishes. The high level of ripe, polished tannins binds beautifully with the proteins in red meats like ribeye and roasted game, softening the wine's mouthfeel. Meanwhile, the wine's vibrant acidity cuts through the fat of traditional Spanish roast suckling pig, cleansing the palate. The intense black fruit and subtle oak spices complement the savory, earthy notes of aged sheep's milk cheeses.

## Wine making process

Sourced from old vineyard plots ranging from 25 to 75 years of age, situated at high altitudes between 850 and 890 meters on clay-limestone soils. The grapes undergo an 18-day skin maceration in stainless steel tanks to extract color and structure. Malolactic fermentation is carried out over 30 days in stainless steel before the wine is transferred to French oak barrels. It is then aged for 18 months in French oak to integrate its components and develop complexity before bottling.