# Protos '27 (2021)

- **Producer:** Bodegas Protos
- **Colour:** red
- **Type:** still
- **Grapes:** 100% Tinta del País (Tempranillo)
- **Region:** Castilla y León, Spain
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €36
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** ripe fruit, black cherry, blackberry, blackcurrant, violet, vanilla, cocoa, cloves, dried fruit, leather, tobacco

## About this wine

Protos '27 is a special release from Bodegas Protos, a winery with deep roots in the Ribera del Duero region, established in 1927. The wine pays homage to its founders and the winery's pioneering spirit, featuring a label design reminiscent of its origins. Grapes are sourced from old vineyards in Ribera del Duero, a region known for its challenging climate and high-altitude terroir that favors the Tinta del País (Tempranillo) grape. The 2021 vintage reflects the typical continental climate of the area, yielding concentrated and structured wines.

## Interesting facts

- The wine is named '27' to honor the 11 founders who established Bodegas Protos in 1927.
- Protos was the first winery in the Ribera del Duero region.
- The label is a faithful reproduction of the original 1927 design.
- Grapes are sourced from old vines, over 50 years old, at high altitudes (850m).

## Food pairing

The wine's full body, high tannins, and pronounced fruit flavors are well-suited to rich, protein-heavy dishes. The tannins bind with proteins in the meat, softening the wine and cleansing the palate. The wine's complexity and spice notes complement the savory and sometimes gamey flavors of red meats and aged cheeses.

## Wine making process

Protos '27 is crafted from 100% Tinta del País (Tempranillo) grapes sourced from old vineyards in Ribera del Duero. The winemaking process begins with a cold pre-fermentation maceration to maximize aroma extraction, followed by alcoholic fermentation in temperature-controlled stainless steel vats. A 20-day maceration with daily pump-overs extracts color and tannins. Malolactic fermentation and 16 months of aging occur in new French oak barrels. The wine is then aged for a minimum of 12 months in the bottle before release, ensuring integration and polish.