“Finca el Grajo Viejo”
As a tribute to its consumers, Bodegas Protos has launched its most exclusive wine ever: “Protos Selección Finca El Grajo Viejo” A wine expressing all the unique character of its Terroir and Grown, vinified and aged TO BE SECOND TO NONE
GRAPE VARIETY Tempranillo 100 %
VINEYARDS More than 70 year old vines
from “El Grajo Viejo”.
FEATURES Produced only in excellent
vintages. Hand-picking harvest in 20 kg
crates. Sorting table. Skin contact
maceration and fermentation for 26 days
at 28 ºC. Fermentation in new french oak
AGEING 18 months in new French oak
COLOUR Cherry colour with touches of
NOSE Powerful, ripe black fruits, violets,
toasty, toffee, chocolate, vanilla.
TASTE Powerful, flavourful, intense, red
and black berries, oak, vanilla, black
pepper, good acidity, good structure,
SERVING TEMPERATURE 16 - 18 ºC.
• Meat: roast pig's trotter, roast lamb, veal escalope, oven-baked suckling lamb, veal tongue or sweetbreads, tripe Madrid-style or with chickpeas, pot roast, carpaccio of ox or veal, grilled veal chops, fried lamb chops.
Game: quails sautéed or in sauce, garlic rabbit, roast pheasant, hare served with potatoes and rice, venison loin, stewed partridge, squab with nuts, etc.
Cereals and pastas: rice with partridge, chicken or rabbit, tuna or beef cannelloni, pie, spaghetti bolognese, beef lasagne, macaroni with chorizo.
Cold meats: butifarra (sausage), wild boar pate, chistorra (spicy sausage), chorizo, foie gras, fuet (catalonian sausage), cured ham, shoulder of pork, black pudding.
Eggs: fried or as an omelette.
Pulses: fabada (asturian bean stew), haricot beans with hare, pinto beans with rice, lentils and stews.
Seafood: squid, stewed river crabs, snails, baby squid, garlic prawns and steamed mussels.
Fish: tuna with tomato, cod, bonito tuna served with tomato and onions, marmitako (fresh tuna stew), trout and bonito tuna belly.
Cheeses: the wine matches very well with aged cheeses such as manchego, roncal, zamorano, etc.
Soups: chickpea soup, garlic soup, castilian garlic soup.
Vegetables: broccoli with potatoes, courgettes and vegetable stew.