Meet the faces behind the wine

After 25 years in the world of quality wine, participating and collaborating with numerous viticultural projects at national and international level, Chuchi Soto decides to launch his project of vineyards and winemaking in 2013 with the name of the surnames of his family SOTOMANRIQUE. In 2016, in search of the GARNACHA variety, he arrived in Cebreros, where he began to buy small vineyards, to recover them, to build vineyards and to start designing his wines. I work in organic, living soils, limited productions, singular places, unique vineyards, personality in the elaborations, freshness, direct style are common characteristics of the house. The search for differentiation and own personality as a work style, they seek that their wines are the best reflection of the vineyard from which they come.

Meet the faces behind the wine

After 25 years in the world of quality wine, participating and collaborating with numerous viticultural projects at national and international level, Chuchi Soto decides to launch his project of vineyards and winemaking in 2013 with the name of the surnames of his family SOTOMANRIQUE. In 2016, in search of the GARNACHA variety, he arrived in Cebreros, where he began to buy small vineyards, to recover them, to build vineyards and to start designing his wines. I work in organic, living soils, limited productions, singular places, unique vineyards, personality in the elaborations, freshness, direct style are common characteristics of the house. The search for differentiation and own personality as a work style, they seek that their wines are the best reflection of the vineyard from which they come.

The wine

Vineyard: old vineyards of Garnacha grape, the most traditional red variety in Spain, the third most planted grape in the world. Red Garnacha vineyards planted in the Sierra de Gredos in soils very poor in organic matter, loose granite sand soils, with numerous outcrops of slate, planted at more than 800 meters of altitude. Very old vines planted in glass more than 50 years ago.

Vinification: direct pressing and vatting without contact with the skins, white red grape must. 100% fermentation at low temperature in concrete tanks without maceration.

Tasting note: very pale pale pink color with pink reflections, bright, clean, transparent, very particular. Elegant, complex and fresh aroma, characteristic varietal notes of red fruits, strawberry, cherry, mixed with jasmine, mint and balsamic. Light on the palate, but very fresh, complex and persistent, round and pleasant with an aromatic and perfumed aftertaste. The seductive color of rosé and its intoxicating aromas. Appropriate to consume as an aperitif and accompanying dishes such as red tuna, salmon, rice, pasta and cheeses. Sophisticated, dynamic wine for an audience looking for something different.

Match your moment

We are in front of a fresh wine, easy but surprising at the same time. It pairs perfectly with countless dishes, but we have launched something simple but tasty, which makes the wine shine as the protagonist.

Ingredients

300g red tuna in two fillets, rather chubby
1 spring onion
1/2 red pepper
1/2 green pepper
1 Carrot, small
1/4 zucchini
Sesame
Soy
Walnut oil
100ml Born
3 piquillo peppers
Shall

Elaboration

Prepare the pepper sauce:

In a saucepan with a little oil, sauté the piquillo peppers for a few seconds, add the cream, heat, crush and add salt. Reserve.

Prepare the vegetables:

Chop all the vegetables into cubes. In a frying pan with a little oil, sauté. It has to be a little "al dente", it will be enough with 3 or 4 min. Add a good stream of soybeans, sauté a little more and with the fire off add a few drops of walnut oil.

While the sauce and vegetables are being made, we can "breach" the tuna with the sesame, only the upper and lower sides of each fillet. In a very hot griddle we will pass the tuna, just a couple of minutes on each side. When we see a white line of 1 / 2cm, it is when we have to turn it around and the other side the same.

Just what to plate.