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Vino de Rioja de los hermanos Arturo y Kike de Miguel
Artuke Pies Negros es un vino tinto de la Denominación de Origen Calificada Rioja.
Este tinto de los hermanos Arturo y Kike de Miguel está elaborado con uva Tempranillo 85% y Graciano 15% procedente de viñedos situados en la población de Ábalos (La Rioja), entre los 550 y 620 metros de altitud que cuentan con suelos mayoritariamente arcillo-calcáreo.
Pies Negros se elabora de manera tradicional y posteriormente tiene una crianza de 12 meses en barrica de roble.
Si tiene cualquier duda, puedes comunicarte con nosotros:
Artuke Pies Negros es un vino tinto de la Denominación de Origen Calificada Rioja.
Este tinto de los hermanos Arturo y Kike de Miguel está elaborado con uva Tempranillo 85% y Graciano 15% procedente de viñedos situados en la población de Ábalos (La Rioja), entre los 550 y 620 metros de altitud que cuentan con suelos mayoritariamente arcillo-calcáreo.
Pies Negros se elabora de manera tradicional y posteriormente tiene una crianza de 12 meses en barrica de roble.
Si tiene cualquier duda, puedes comunicarte con nosotros:
Color cereza, borde granate.
Aroma roble cremoso, fruta roja, equilibrado.
Especiado, fácil de beber, balsámico.
2020 > 92+ puntos
As I've explained in previous vintages, this wine is produced with grapes from the Sierra Cantabria in the village of Ábalos, so the 2020 Pies Negros is another village wine, even if it won't get the official qualification, as they don't have a winery in Ábalos. It's a blend of 85% Tempranillo with 15% Graciano that fermented with destemmed but uncrushed grapes with indigenous yeasts and matured in 500-liter oak barrels for 12 months but with 10% of the volume kept in concrete. It has strong aromatics with pungent notes of licorice and ripe fruit without excess. This is 14% alcohol and has nice balance, a soft texture and very fine and grainy tannins. 63,000 bottles produced. It was bottled in February 2022.
2018 > 93 puntos
The 2018 Pies Negros was produced with grapes from the Sierra Cantabria in the village of Ábalos, so another village wine, even if it won't get the official qualification, as they don't have a winery in Ábalos! It's a blend of Tempranillo with 15% Graciano fermented with destemmed but uncrushed grapes with indigenous yeasts, and it matured in 500-liter oak barrels for 12 months, except for 10% of the volume that was kept in concrete for that time. This didn't stop growing in the glass, and the aromas are subtle and elegant. Since they started working with larger oak containers, they had to learn to work under more reductive conditions; they now seem to have mastered it, at least in some of the wines, like this one. The wines are subtler and less immediate than the wines aged in barrique, and this long-cycle vintage has a tendency toward this profile of wines. The palate is very balanced and fresh, with a core of red fruit, with bright flavors and very good precision. 70,000 bottles produced. It was bottled in two lots; the one I tasted was from December 2019.
Color cereza, borde granate.
Aroma roble cremoso, fruta roja, equilibrado.
Especiado, fácil de beber, balsámico.
2020 > 92+ puntos
As I've explained in previous vintages, this wine is produced with grapes from the Sierra Cantabria in the village of Ábalos, so the 2020 Pies Negros is another village wine, even if it won't get the official qualification, as they don't have a winery in Ábalos. It's a blend of 85% Tempranillo with 15% Graciano that fermented with destemmed but uncrushed grapes with indigenous yeasts and matured in 500-liter oak barrels for 12 months but with 10% of the volume kept in concrete. It has strong aromatics with pungent notes of licorice and ripe fruit without excess. This is 14% alcohol and has nice balance, a soft texture and very fine and grainy tannins. 63,000 bottles produced. It was bottled in February 2022.
2018 > 93 puntos
The 2018 Pies Negros was produced with grapes from the Sierra Cantabria in the village of Ábalos, so another village wine, even if it won't get the official qualification, as they don't have a winery in Ábalos! It's a blend of Tempranillo with 15% Graciano fermented with destemmed but uncrushed grapes with indigenous yeasts, and it matured in 500-liter oak barrels for 12 months, except for 10% of the volume that was kept in concrete for that time. This didn't stop growing in the glass, and the aromas are subtle and elegant. Since they started working with larger oak containers, they had to learn to work under more reductive conditions; they now seem to have mastered it, at least in some of the wines, like this one. The wines are subtler and less immediate than the wines aged in barrique, and this long-cycle vintage has a tendency toward this profile of wines. The palate is very balanced and fresh, with a core of red fruit, with bright flavors and very good precision. 70,000 bottles produced. It was bottled in two lots; the one I tasted was from December 2019.