Amador Diez
With this wine, as great as the man who appears on its label, Cuatro Rayas pays tribute to Amador Diez de Íscar, who was president of the winery for 21 years. The winery’s most exclusive and artisanal production is made from a selection of the 10 best hectares of the winery’s century-old pre-phylloxera vineyards – harvested by hand – and is vinified with the aim of promoting its longevity, making it ideal for consumption today while maintaining great aging potential in the bottle.
The total production of each vintage is very limited and is bottled manually with an exclusive presentation that includes a label stamped in wood.
Amador Diez 2015
- Lemon yellow color with golden reflections, bright.
- Intense and complex nose, very elegant and perfect harmony between the fruity load of the variety and the contribution of its stay in oak barrels. Memories of 3 nuts that accompany aromas of sweet and ripe stone fruits on a clean wood background.
- In the mouth it is smooth and voluminous, the aromas detected in the nose appear in the retronasal with a very long aftertaste.
Amador Diez 2017
- Straw yellow color.
- On the nose, varietal aromas predominate, highlighting white fruit, citrus and anise. Its time in the barrel provides delicate sweet aromas such as coconut, vanilla and other more complex ones such as licorice stick.
- The mouthfeel is very fresh, oily and intense, leaving varietal memories.
Amador Diez 2017
- Straw yellow color.
- On the nose, varietal aromas predominate, highlighting white fruit, citrus and anise. Its time in the barrel provides delicate sweet aromas such as coconut, vanilla and other more complex ones such as licorice stick.
- The mouthfeel is very fresh, oily and intense, leaving varietal memories.
Amador Diez 2018
Yolk must in inert press. Cold maceration for three days on its burbas with the aim of enhancing the organoleptic characteristics of the grapes from the old vineyards. Static sludge removal.
Fermented for 21 days in 500-litre barrels and aged for 8 months on its lees, with bâtonnage (in the barrels). Own indigenous yeasts. The barrels are 80% extra-fine grain French oak (Quercus Petraea) and the remaining 20% Caucasian oak (Quercus macranthera), both 500 litres, with a natural drying period of 36 months. This blend of barrels was designed to maintain all the primary aromas of the grape and provide the wines with structure and volume in the mouth without losing freshness. The result is a wine suitable for aging.
Amador Diez 2018
Yolk must in inert press. Cold maceration for three days on its burbas with the aim of enhancing the organoleptic characteristics of the grapes from the old vineyards. Static sludge removal.
Fermented for 21 days in 500-litre barrels and aged for 8 months on its lees, with bâtonnage (in the barrels). Own indigenous yeasts. The barrels are 80% extra-fine grain French oak (Quercus Petraea) and the remaining 20% Caucasian oak (Quercus macranthera), both 500 litres, with a natural drying period of 36 months. This blend of barrels was designed to maintain all the primary aromas of the grape and provide the wines with structure and volume in the mouth without losing freshness. The result is a wine suitable for aging.
Amador Diez 2020 GVR
Yolk must in inert press. Cold maceration for three days on its burbas with the aim of obtaining the best varietal organoleptic characteristics of the grapes from the vineyards
old. Light static sludge removal.
Fermentation and aging on thick lees took place in new French and Caucasian oak barrels for one month. The wine was then aged on fine lees for 7 months in second-rate barrels of the same characteristics, and then blended for 4 months in French oak tanks. This blend of barrels was designed to maintain all the primary aromas of the grape and provide the wines with structure and volume in the mouth without losing freshness. The result is a wine suitable for aging.
