# Pago de Vallegarcía Petit Hipperia (2022)

- **Producer:** Finca Vallegarcía s/n
- **Colour:** red
- **Type:** still
- **Grapes:** Merlot, Cabernet Franc, Petit Verdot, Syrah, Cabernet Sauvignon
- **Region:** Castilla-La Mancha, Spain
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €17
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** black plum, cassis, violet, vanilla, cedar, earth

## About this wine

Pago de Vallegarcía Petit Hipperia is a red wine from the D.O.P. Vallegarcía in Castilla-La Mancha, Spain. The wine is produced by Finca Vallegarcía s/n, a winery founded with the philosophy of creating high-quality, natural wines inspired by classic Bordeaux estates. The estate is located in the Montes de Toledo at an altitude of 850-900 meters, on soils described as poor and clayey with silica pebbles or weathered slate and quartzite. Petit Hipperia is an annual project where the blend of grape varieties changes each vintage, and each year features a new artistic label design. The 2022 vintage was characterized by a warm and dry growing season.

## Interesting facts

- The label design changes every year, featuring art from collaborating artists.
- The wine's name, Petit Hipperia, suggests a connection to its sibling wine, Hipperia.
- The estate is situated at a high altitude, influencing grape ripening.
- The blend of grapes varies annually, making each vintage a distinct expression.

## Food pairing

The wine's medium-plus body and supple tannins can stand up to richer protein dishes, while its freshness can cut through fatty elements. The savory notes in the wine can complement earthy flavors in food, and the fruit profile can bridge with certain herbs and spices.

## Wine making process

Pago de Vallegarcía Petit Hipperia is produced from a blend of Merlot, Cabernet Franc, Petit Verdot, Syrah, and Cabernet Sauvignon, with the proportions varying each vintage. The grapes are hand-harvested at optimal ripeness. Fermentation occurs in temperature-controlled stainless steel tanks, followed by a 3-4 day maceration. Malolactic fermentation is completed in used oak barrels. The wine then undergoes 12 months of aging in third-use French oak barrels.