# Petit Hipperia (2023)

- **Producer:** Pago de Vallegarcía
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot
- **Region:** Castilla-La Mancha, Spain
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €18
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, blackberry, blackcurrant, herbaceous, black pepper, vanilla, cedar, toast, cloves, tobacco, forest floor

## About this wine

Pago de Vallegarcía is located in the heart of the Montes de Toledo, adjacent to the Cabañeros National Park. Established by Alfonso Cortina, the estate is renowned for producing elegant, French-influenced wines in a unique microclimate characterized by high altitude and acidic, quartzite soils. Petit Hipperia is the estate's highly approachable, modern red blend, designed to showcase the vibrant fruit character of the vintage while maintaining the structure and complexity characteristic of the estate's flagship 'Hipperia' bottling.

## Interesting facts

- The winery is located next to the Cabañeros National Park, one of Spain's most important Mediterranean forest reserves.
- The name 'Hipperia' pays homage to the horse, a symbol of elegance and power, which is featured prominently on the label.
- Pago de Vallegarcía holds the prestigious 'Vino de Pago' status, the highest classification in Spanish wine law.

## Food pairing

The wine's medium-plus body, structured tannins, and vibrant acidity make it an excellent partner for rich, savory meats. The herbal and dark fruit notes complement roasted herbs and berry-based reductions, while the structural tannins easily cut through the fat of lamb, beef, or aged cheeses.

## Wine making process

The grapes are hand-harvested and meticulously sorted. Each variety is vinified separately in temperature-controlled stainless steel tanks to preserve primary fruit characteristics. Following fermentation and maceration, the wine is aged for approximately 10 to 12 months in French oak barrels (a mix of new and used) to integrate the tannins and add subtle complexity before final blending and bottling.