Protos Gran Reserva 2004

Served at 18 ° C ignite the senses of a bouquet that varies with the passage of minutes. It is velvety and round in the mouth and has the softness of her own category. Its aftertaste is elegant leaving a memory that you'll hardly be able to forget. Development and Aging The greatness of this wine is among other things the 60-year-old from the vineyards. The life of this superb wine is marked by his stay of 24 months in oak barrels and a minimum of 36 months in bottle. Protos philosophy at work is' Quality above all'. For this reason, the whole process leading to the production of wine undergoes a thorough analysis. The vineyards are thoroughly controlled by technicians and experts throughout the growth cycle, resulting in a production of the highest quality. This also gives them detailed information about all the grapes used in our preparation before arriving at our facilities. The harvest is manual to 100%. In recent years, half of the production is collected in boxes of 20 kilos, grapes expand on tables classification. This ensures that only completely healthy, whole grapes reach the fermentation tanks. Because of their great concern for quality and thanks to heavy investment, Protos has developed a unique R & D program that analyzes not only grapes but also works barrels purchased from different suppliers. pairings Meat: meatballs in sauce, stuffed arm veal tenderloin skewers, roast kid, lamb stew, beef cheeks, pork chops cutlet, lamb chops and grilled beef, lamb and roast suckling pig, roasted pork ribs, steak, beef stew, bull stew with vegetables, liver and onions, roast lamb, stewed tongue, stewed pig's trotters, braised veal sweetbreads, stewed knuckle, pork cheek Grilled , oxtail, veal ragout, kidneys with Sherry, roast sirloin steak .... Hunting quails sauce or sauteed, stewed or garlic rabbit, venison stew, pheasant with grapes, wild boar stew, stuffed pigeon, partridge with chocolate, squab with nuts and roast venison. Cereal and pasta: tagliatelle bolognese . Cold cuts: cured meat, ham and pork loin. Eggs: fried eggs with potatoes. Legumes: beans with partridge and pinto beans with rice. Fish: Anchovy with tomato morsels. Cheese: combines very well with cured cheeses: Manchego, Roncal, Zamorano ... Soups: Castilian soup. Grape and Wine Harvest Protos has 100 hectares of vineyards and 500 hectares supplies belonging to its members, and more than 300 other growers in the area have become regular suppliers. Protos performs all of its vintage manually, and from the 2001 harvest, 50% of production is collected in 20 kg boxes that are downloaded on sorting tables to observe bunch by bunch and get only reach the fermentation tank whole grapes and completely healthy. also today, Protos has an R + D + i only, with the sole purpose of winning, if possible even in the quality of its wines. Bodegas Protos Protos, the Greek 'FIRST', is proud and privileged to have found maturity and rest in the largest and first of the wineries in the area, maintaining its reputation over weather. In 1927 the bravery and attachment to the land of wine growers in the region, managed to unite the best efforts to create the winery, the first of Ribera. A future project that besides having arrived intact to this day, grows and multiplies each year, and has taken his name to the top of the international scene. 30s represent his final international settlement. Especially following the Barcelona Universal Exhibition of 1929 would grant its red wines gold medal. The company grew rapidly and They raised the first space problems began its expansion throughout the region. building a wine aging in the heart of the mountain holding Peñafiel Castle starts. Such is his mark of quality and prestige in the 80s a wine recognized strip consideration takes its name, Ribera de Duero, to identify the Regulatory Council of Denomination of Origin to ensure the quality of local wines. In 1995 the aging cellar is expanded and strengthened in the international wine scene. The project It has continued to grow with the acquisition in Anguix (Burgos) of a cellar with a capacity to produce up to three million kilos of grapes, of which 1.5 million going through the selection table. This winery is equipped with the most advanced tecnoCrianza: 24 months in oak barrels and a minimum of 36 months in bottle.