Borsao Tres Picos

Borsao Tres Picos

Wine Description

Borsao Tres Picos is the flagship of the winery. The best Garnacha of the Campo de Borja area. It was the first "100% Garnacha" wine produced in Spain back in 2000. Grapes are hand picked in 300 kg boxes.

Borsao Winery
Borsao in Winter
Borsao Vines
Marta Chicote in the lab
Marta Chicote at the vineyard
Borsao Tanks
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Acclaim
“A rich red in a modern style, with an overtone of toasty smoke and a firm frame of tannins swathed in flavors of blackberry, blueberry and menthol. Fresh, spiced finish.”
— Wine Spectator, Jul 2022
"Bodegas Borsao established the Cooperative of Borja in 1958, which is a group of winegrowers dedicated to preserving the quality and integrity of Garnacha.  Located in DO Campo de Borja, Spain, the grapes for this 100% Garnacha were sourced from vineyards in the famous Moncayo mountains. This flagship wine was the first 100% Garnacha wine produced in Spain in 2000. The wine is aged five to six months in new bordelaise barrels of French oak. You’ll smell beautiful aromas of floral, red fruit, and a touch of spice, accompanied by flavors of dark plum, blackberry, black raspberry, baking spice, and vanilla. It is a well-structured and rich wine with smooth tannins and a long finish. Serve it with  barbecue, grilled vegetables, rice and pasta-based dishes, cheese, and hearty stews."
— The Wineknitter, Jan 2022
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Vineyard & Production Info
Vineyard name
Tabuenca, Borja, Pozuelo
Soil composition
Iron-rich, Clay, Sand, Gravel, and Stony
Elevation:
1,200-2,400 feet
Exposure:
Northern / Southern
Harvest time:
October
First vintage of this wine:
2000
Bottles produced of this wine:
150,000
Average Vine Age:
18
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Winemaking & Aging
Varietal composition:
100% Garnacha
Length of alcoholic fermentation:
10-12 days
Fermentation temperature:
73-82 °F
Maceration technique:
Cold Soak Maceration
Type of aging container:
Barrels
Size of aging container:
225L
Type of oak:
French
Length of aging before bottling:
5-6 Months
Age of Aging Container:
New
Total SO2
77
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Analytical Data
Acidity:
5.9 g/L
Alcohol:
15.31 %
Dry extract:
28 g/L
Total SO2
77
Residual sugar:
1.9 g/L
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Wine Production

At the winery, a manual cluster selection is sorted. A cold maceration during 1-2 days in steel tank with controlled temperatures 22-30ºC. The wine is aged for 5 to 6 months in new bordelaise barrels of French oak.