# Malleolus Emilio Moro (2023)

- **Producer:** Bodegas Emilio Moro
- **Colour:** red
- **Type:** still
- **Grapes:** Tempranillo
- **Region:** Castilla y León, Spain
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €38
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** plum, blackberry, blueberry, blackcurrant, mint, black pepper, liquorice, vanilla, cloves, chocolate, smoke, cedar, leather, tobacco

## About this wine

Malleolus, crafted by the historic Bodegas Emilio Moro, represents a landmark turning point for Ribera del Duero. First released in 1998, its name translates to 'small vineyard plot' in Latin, paying homage to the traditional majuelos of Pesquera de Duero. The Moro family, with a winemaking legacy spanning four generations, designed Malleolus to break free from traditional Spanish aging classifications like Crianza and Reserva. Instead, they chose to let the vintage and terroir dictate the aging process, showcasing the pure, concentrated expression of their unique, ancestral Tinto Fino clone.

## Interesting facts

- Malleolus is Latin for 'majuelo', which refers to a small, traditional vineyard plot in the Pesquera de Duero region.
- It was the first wine from the estate to abandon traditional Crianza and Reserva categories to focus purely on vintage and terroir.
- The winery uses a unique, ancestral Tempranillo clone (Tinto Fino) recovered from their oldest vines to graft all their vineyards.

## Food pairing

The robust structure, high tannins, and pronounced intensity of this full-bodied Tempranillo require rich, protein-heavy dishes to soften the tannins. Roasted meats, game, and savory reductions complement the wine's dark fruit and oak-spiced profile, while its vibrant acidity cuts through fat.

## Wine making process

The grapes are hand-harvested from old-vine parcels ranging from 25 to 75 years of age, notably the steep, high-altitude Camino Viejo estate. Following a strict selection process, the fruit undergoes fermentation in stainless steel tanks using indigenous yeasts to preserve varietal authenticity. Maceration with grape skins lasts for 18 days, followed by a 30-day malolactic fermentation. The wine is then aged for 18 months in French Allier oak barrels, utilizing a significant proportion of 500-liter vessels to ensure a harmonious balance between oak integration and fruit expression.