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Varietal: Garnacha
Vintage: 2013
Winemakers: Jorge Navascues & Norrel Robertson, Master of Wine
Winery: Bodegas Pago de Ayles, Cariñena


Color: Vivid purple with bright red rim
Nose: Pleasing raspberry, cherry and violet aromas and complex earthy notes
of spice with a touch of leather, vanilla and mocha
Palate: Medium to full-bodied with fine, soft tannins, well balanced acidity
and well integrated oak flavors
Finish: Raspberry and wild berry fruits give way to a long, smooth, spicy finish
Food Match: All red meats, game, rich chicken casseroles or pasta dishes

The soil in the Ayles vineyards is clay and calcareous and the vines on average are 15 years old. Harvesting took place in early October when the grapes had reached optimum ripeness. Yield was 6,245 lbs. per acre. The grapes
are de-stemmed and semi-crushed before a pre-fermentative maceration at low controlled temperatures of 8 - 10o C for four days. The wine is then fermented in temperature controlled (22 - 26o C) stainless steel tanks. 50% of the
wine spends 4 months in high quality oak barrels to add a vanilla smoothness and toasty, spicy touch to the flavors.

Ayles, as is much of Aragon, is subject to the “Cierzo”, a cooling wind from the North which brushes the terroir and serves as a natural dehumidifier for the vines. Extreme temperature fluctuations between day and night intensify the
flavors of the grapes and ensure the unmistakable richness of this Garnacha. Garnacha is considered Spain’s second grape after Tempranillo and it produces fruity wines with a wonderful spicy character.

ALC: 14.0%
RS: 3.5 g/l
TA: 5.1 g/l
pH: 3.5

Suitable for vegetarians or vegans: No

12 x 750 ml per case
60 cases per pallet (4 layers of 15)
Bottle UPC: 858828001026 / Case UPC: 5060108900362

Norrel Robertson, Master of Wine, is a Scotsman living in Calatayud, Spain where he is known locally as “El Escocés Volante” (The Flying Scotsman). He has worked in every aspect of winery operations in both Northern and Southern hemispheres. He studied Post Graduate Viticulture and Oenology in New Zealand

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