The wine critic James Suckling rates Társila 6 Months as outstanding

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James Suckling and his team, one of the world’s most influential wine critics according to Forbes magazine, have tasted and reviewed 2,600 Spanish wines in two weeks and… our Társila 6 Months has been awarded with 90 points!

TÁRSILA 6 MONTHS 2016 - 90 POINTS BY JAMES SUCKLING
Vino tinto 50% Tempranillo - 50% Petit Verdot con 6 meses de crianza en barrica de roble francés.

Társila 6 Months is elaborated with Petit Verdot and Tempranillo vines hand harvested in 25kg boxes at our vineyards and taken immediately to the sorting tables at our contiguous winery. Fermentation takes place in stainless steel tanks of only 8,000kg to ensure an effective temperature control: not less than 12 days at 20ºC to 22ºC to obtain and protect the fruity aromas of the grape varieties. Six months resting in 225L French oak barrels provide complexity and a perfect balance between fruit and wood. Bottled and stored in our half-buried cellar with excellent temperature and humidity conditions.

JAMES SUCKLING, RENOWNED WINE GURU

This American wine critic is internationally regarded as one of the world's most influential wine critics, with a great influence on the Asiatic and American market. Former Senior Editor and European Bureau Chief of Wine Spectator during 30 years, he launched JamesSuckling.com in 2010. Over 10,000 wines from all over the world are tasted and evaluated every year.

James Suckling and his team also tasted our limited production white wine with 89 points.

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TÁRSILA AMAZONA WHITE WINE - 89 POINTS BY JAMES SUCKLING
Verdejo (40%), Sauvignon Blanc (40%), Gewürztraminer (10%) and Chardonnay (10%)

This is a very limited production white wine, hand harvested in 25kg boxes very selectively given that the these different grape varieties mature unevenly. Separate winemaking of each variety during 25 days that approximately last its harvest. Grapes are smooth-hand pressed vertically to obtain a free-run juice of extremely high quality, taste and aroma. This must is cleaned during 24 hours under low temperatures in order to separate the deposit, skins, seeds and other wastes from harvesting that could lead to strange aromas and flavours during the future fermentation at 15ºC for approximately 17 days depending on the grape variety. Ageing on thin lees during 3 months to provide volume in mouth.

We are very proud and excited of announcing wine reviews such as this one. These recognitions verify the passion and hard work that our family is putting into this passionate project day after day.