Súper Grillo 2009, a 50% Cabernet Sauvignon and 50% Syrah, has achieved the highest distinction in this wine competition, one of the most prestigious in the world, which was recently held in Beijing.
Grillo 2010 gained a silver medal in this competition.
The winery, located in Barbastro, is the last in the D.O. area to harvest its grapes and the only one to do soentirely by hand.
Bodega El Grillo y la Luna, located in theSomontano Designation of Origin,has reason to celebrate.Two of its wines have just picked up major awards at the Concours Mondial de Bruxelles wine competition, recently held in Beijing and which attracted entries from 9,400 different wines. The Bodega’s award-winning wines are Súper Grillo 2009 and Grillo 2010. The Súper Grillo 2009 won agrand gold medal, the only Somontano wine to receive this award. The Grillo 2010, a blend of Syrah, Garnacha and Cabernet Sauvignon, picked up a silver medal.
Súper Grillo 2009, made from 50% Cabernet Sauvignon and 50% Syrah, has therefore achieved the highest distinction in this wine competition, one of the most prestigious in the world, which took place in the Chinese capital from 10 to 13 May.As well as El Grillo y La Luna’s biggest award-winning wine, 21 Spanish wines obtained this medal, of which five are fromthe Aragon region (four fromtheCampo de Borja D.O. and one from the Somontano D.O.).
Theapproach taken by this small Somontano winery, from it harvesting through to its marketing, is very differentfrom that of other wineries in this Designation ofOrigin. El Grillo y la Lunais the last to harvest in this D.O. located in the Aragon region, preferring to wait for the maturity levelsnecessary for its fine wines, and it is the only wineryto pick its grapes entirely by hand.
SúperGrillo is El Grillo y la Luna’s most special wine and the 2009 vintage is a limited edition of 1,000 bottles. The plot of Cabernet Sauvignon from which it comes is ploughed by a horse (namedObelix)resulting in a better oxygenated and less compacted soil.In addition, the wines gothrough a process of “integral fermentation”, where the head of the barrel is removed, the barrelis filled with pulp – grapes, must – and thenresealed.The grapes ferment inside the barrel for about 14 days and thebarrels are rotatedmanually several times a day throughout the process. Each barrel is, in fact, amicro-vinification independent of the others. The result is a wine which is extraordinarily powerful yet soft, round and well-balanced.
El Grillo y la Luna exports 55% of its production and its main marketsinclude Mexico, Switzerland, Taiwan, Canada, Germany, USA, Peru, the United Kingdom, China and Korea.