ORDER BEFORE 17.12 12PM FOR DELIVERY BY 24.12
-
Free delivery on orders above 155€
-
Product Details
The 2013 vintage of Bodega Numanthia's signature wine is intense and concentrated. Born from an atypical vintage, it has an extraordinary balance and complexity gained from extended maturation. The tinta de toro grapes harvested for Numanthia 2013 displayed vibrancy and freshness, and their finely tuned tannic structure captured the elegance and power of Spain's renowned Toro region. -
How to enjoy
- The perfect serve - Decant three to four hours before serving to experience the wine’s precise flavours at their peak
- Service temperature - 15-18°C
- When to drink - From now to 2033
- Storage advice - Store horizontally in a cool (10-15°C), dark place, and away from vibrations
- Closure - Cork
- Health warning - Contains sulphites
- Alcohol by volume - 15 % Vol.
-
Blend and Origin
Bodega Numanthia Numanthia 2013
From very old vines, between 70 and 100 years old, in Valdefinjas, Morales de Toro, Toro and Venialbo, the grapes in this 100% tinta de toro gained their fresh fruit expression and lively acidity from a long, slightly cooler ripening period. Fermented in stainless steel, then aged 18 months in French oak and 20 months in the bottle, the resulting wine is intense and persistent, with a finely knitted structure.
Additional delivery charges may apply. This product can only be purchased by persons over 18 years of age.
A vibrant vintage
Food pairing:
One for traditional Spanish dishes
Starter
Robust flavours suit this wine best. Begin with pan-fried squid and chorizo, topped with a garlicky piquillo pepper sauce.
Main
A classic dish of roasted lamb or duck – or even suckling pig – is sure to hold its own with Numanthia 2013.
Food pairing:
One for traditional Spanish dishes
Starter
Robust flavours suit this wine best. Begin with pan-fried squid and chorizo, topped with a garlicky piquillo pepper sauce.
Main
A classic dish of roasted lamb or duck – or even suckling pig – is sure to hold its own with Numanthia 2013.