As per the Blanco, the Candea Tinto fruit is sourced from the Monterrei vineyards of a Mateo’s great friend, and now collaborator, Juan Jose Vilela. This is a fleshy, juicy blend based on MencÃa, with a coterie of other local grape varieties–including Garnacha Tintorera, Mouratón and Arauxa (Tempranillo)–all sourced from mature vines rooted at 400-450m above sea level. All the ferments were wild, and included roughly one-third whole bunch influence. Most of the maturation was carried out in stainless steel.
Think of this as Muradella’s home bistro cuvée; a pale-coloured, tangy, succulent, herb-tinged red with grenadine and ripe berry fruit, red florals as well, all checked by a lick of rocky, powdery freshness. Bright, juicy and delicious. Don’t hesitate.
‘The red 2016 Candea Tinto is an easy-drinking, unoaked and fruit-driven blend of multiple grape varieties–MencÃa, Arauxa, Garnacha Tintorera and Mouratón–from different vineyards in the village of Tamagos plus a little bit of Alicante Bouschet and Mouratón from 70-year-old vines. It fermented with one-third full clusters and indigenous yeasts and was kept in stainless steel for one year before it was bottled. This is much better than the 2015–sharper, more focused, more austere. It’s still young and undeveloped, but it’s serious while at the same time easy to drink. Truly outstanding for the price.’ – 91+ points, Luis Gutiérrez, The Wine Advocate
