Bodegas Cinco Leguas La Maldición Vinos de Madrid Tinto Fino 2023

La Maldición is Marc Isart's organic Madrid red, a Tempranillo co-fermented with a portion of the local white grape Malvar.

The Arganda subzone of the Vinos de Madrid DO sits east of the city, and the vines for this wine are spread across three villages there: Chinchón, Belmonte de Tajo and Colmenar de Oreja. All the vineyards lie between 700 and 800 metres, high enough for the large day-to-night temperature swings that keep acidity in the fruit. Travelling east from the granite of San Martín de Valdeiglesias the soils turn to clay and limestone, and several of the Isart plots are stained red by a high ironstone content. The farming is organic. The blend is 80% mature-vine Tempranillo, locally called Tinto Fino, with Malvar making up the balance; the two co-ferment with natural yeasts, spend two weeks on skins and then age in a mix of amphora, cement and stainless steel, so there is no oak flavour over the fruit.

A generous, high-grown country red for drinking over the next four years, with grilled lamb, chorizo or a tomato-based pasta. Serve at 16°C.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Rustic, Fruit-Forward
Grape Varietal: Tempranillo (Tinto Fino)
Tastes Like: Comparable to a young Rioja, with wild berries, plums, and a hint of spice.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Vinos de Madrid, Spain
Terroir: Clay and limestone soils
Aging: Stainless steel and concrete tanks
Serving Temperature: 16-18°C

Bodegas Cinco Leguas focuses on producing traditional and authentic Spanish wines using native grape varieties that reflect the rugged landscape of the Madrid region.

Seafood: Grilled octopus or blackened tuna.
Poultry: Herb-roasted chicken or duck breast.
Vegetarian: Grilled portobello mushrooms or eggplant lasagne.
Meat: Pork loin or chorizo-stuffed peppers.

Manchego: Aged and nutty, balancing the wine's fruitiness.
Idiazabal: Smoky and firm, complementing the wine's rustic edge.
Mahón: Sharp and tangy, pairing perfectly with the wine's depth.
Queso Fresco: Mild and fresh, offering a light contrast.

Chorizo-Stuffed Peppers

Ingredients:

• 4 red bell peppers
• 200g Spanish chorizo, chopped
• 1 cup cooked rice
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 can diced tomatoes
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 180°C (350°F). Slice tops off peppers and remove seeds.
2. In a skillet, heat olive oil. Sauté onion, garlic, and chorizo until fragrant.
3. Mix in rice and diced tomatoes. Season with salt and pepper.
4. Stuff peppers with the chorizo mixture and place in a baking dish.
5. Bake for 25-30 minutes until peppers are tender. Serve warm.

Tip: Pair with La Maldición Tinto Fino for a classic Spanish experience.