The Cariñena Protected Appellation of Origin (Denomination de Origen protegida) is the oldest one existing in Aragón and the second in Spain. It was in the year 2008 when the 75th anniversary was celebrated. The experience and tradition, implementation of new winemaking processes, as well as incorporation of young teams of wine experts and professional managers with a long international experience, lead us to make excellent quality wines, from which, the Regulating Board (Counselor Regulator) of the Cariñena Protected Appellation of Origin is the entity in charge of its control.
Marques De Longares: It owns a big maroon red layer. Mature fruit aroma matching very well with the vanilla and spicy aroma acquired during the aging period in the barrels made of oak. Full – bodied wine. It owns soft tannins and is highly persistent in the mouth.
Grape: Garnacha and Tempranillo
Type of Cultivation: Lots chosen and bush – trained with a cultivation background of 2, 2 x 2, 2 m., cultivated in dry land and with an age over 30 years in the case of the Garnacha and 20 for the Tempranillo, Carinena Designation of Origin, at an average height of 650 m.
Wine Making: The grapes belonging to each variety are harvested separate, with our own hands, at the optimal maturation time, the Tempranillo during the first two weeks in September and for the Garnacha during the second two weeks in September. Grapes are destemmed and put in stainless steel deposits in order to carry out the alcoholic fermentation at a temperature of 26º C during 15 days. Once finished, and regarding the wine coming from the bleeding – out process, we carry out the the malolactic fermentation and then, we put it in barrels made of French and American oak during 8 months. Afterwards, they are bottled according to the most strict hygienic conditions and remain there during the ageing process ever since.
Presentation: In a 75 cl. Bordeaux kind of bottle.
Paring: It combines with roasted and grilled white and red meat (buoy, beef), game hunting (deer, wild boar, and roe deer), stewed meat, and foie – gras and cured cheese, birds and fish with very elaborated sauces.