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Bottle of Navarra DO La Torre Pago de Cirsus from Pago de Cirsus

Navarra DO La Torre 2018 - Pago de Cirsus

Bottle Size

Vintage

Special Packaging

CHF58.95
CHF3.93/10cl
01.06.2026
3% quantity discount for orders over 24 bottles
Free delivery for orders over CHF 99.–

About the wine

As the 8th winery in Spain, Pago de Cirsus can bear the coveted title “Vinos de Pago”; it is considered the highest quality level for wines from individual vineyards. The making of La Torre The grapes for “La Torre” are harvested in small boxes, then brought into the cold room for 12-24 hours in preparation for cold maceration. The grapes are then mashed and filled into the large wooden barrels extremely gently only by means of gravity. Cold maceration (macération préfermentaire à température basse) now follows for 5 days before the actual fermentation can begin. Of course, the temperature is controlled so that the fruitiness obtained from cold maceration is not lost. The acid degradation takes place in the barriques in order to guarantee the most harmonious wood installation possible.

Pago de CirsusRed wine | 150cl15Tempranillo, Syrah
Item no. 1207992
Tasting note
Its noble purple crowns every festive occasion with style and elegance. You won't find this shade in any color catalog. The Navarra DO La Torre's playful bouquet of blackberry, bread and marmalade shows aromatic complexity and lots of finesse. The dominant notes of blackcurrant and chocolate create their individual texture. Medium-strong body and dominant acidity result in the fruity red wine, which harmoniously shows a lot of character and class with fine tannins in the mouth. This top wine was awarded with: Gerstl: 19/20.
Culinary recommendation
Our recommendation: The ideal drinking temperature for red wine is a slightly chilled 14°-16°C. Flaschenpöstler tip: Navarra DO La Torre is ideal for barbecues, roasted vegetables and game.
Vinification
A few words about vinification: The grapes for “La Torre” are harvested in small boxes, then placed in the cold room for 12-24 hours in preparation for cold maceration. The grapes are then crushed and filled extremely gently into the large wooden barrels using only gravity. Cold maceration (macération préfermentaire à température basse) now follows for 5 days before the actual fermentation can begin. Of course, the temperature is controlled so that the fruitiness obtained from cold maceration is not lost. The acid is broken down in the barriques for 14 months in order to guarantee the most harmonious wood installation possible.
More information
Allergy information: Contains sulfites

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