Meet the faces behind the wine
After 25 years in the world of quality wine, participating and collaborating with numerous national and international wine projects, Chuchi Soto decided to launch his vineyard and winemaking project in 2013 under the name of the surnames of his SOTOMANRIQUE family. In 2016, and in search of the GARNACHA variety, he arrived in Cebreros, where he began to buy small vineyards, recover them, build vineyards, and begin to design his wines. Organic work, 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 their own personality as a work style, they seek for their wines to be 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 national and international wine projects, Chuchi Soto decided to launch his vineyard and winemaking project in 2013 under the name of the surnames of his SOTOMANRIQUE family. In 2016, and in search of the GARNACHA variety, he arrived in Cebreros, where he began to buy small vineyards, recover them, build vineyards, and begin to design his wines. Organic work, 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 their own personality as a work style, they seek for their wines to be the best reflection of the vineyard from which they come.
The wine
Vineyard: old Garnacha grape vines, the most traditional red variety in Spain, the third most widely planted grape in the world. Red Garnacha vineyards planted in the Sierra de Gredos on soils that are very poor in organic matter, granitic sand soils, loose, with numerous outcrops of slate, planted at more than 800 meters of altitude. Very old vines planted in goblet more than 50 years ago.
Vinification: direct pressing and vatting without contact with the skins, white must of red grapes. 100% fermentation at low temperature in concrete tanks without maceration.
Tasting notes: 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 cheese. Sophisticated, dynamic wine for a public that seeks something different.
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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, that makes the wine shine as the protagonist.
Ingredients
300g red tuna in two fillets, rather thick
1 spring onion
1/2 red pepper
1/2 green pepper
1 carrot, small
1/4 zucchini
Sesame
Soy
walnut oil
100ml cream
3 piquillo peppers
Salt
Elaboration
Prepare the pepper sauce:
In a saucepan with a little oil, sauté the piquillo peppers for a few seconds, add the cream, heat, blend and season with salt. Reserve.
Prepare the vegetables:
Dice all the vegetables. In a frying pan with a little oil, sauté. It has to be a little "al dente", 3 or 4 min will suffice. Add a good jet of soybeans, sauté a little more and, with the heat off, add a few drops of walnut oil.
While the sauce and vegetables are being made, we can "bread" the tuna with the sesame, only the upper and lower face of each fillet. We will pass the tuna on a very hot griddle, just a couple of minutes on each side. When we see a white line of 1/2 cm is when we have to turn it around and the other side is the same.
Only to plate
