The Winery


Enate is one of the leading and driving wineries in the Somontano area of Aragon. A historic winery with decades of experience working the vineyards in the Barbastro area and managing to perfect the identity of its reds with Bordeaux varieties and probably some of the best whites in Aragon.

Nota de CataTasting notes


Deep red violet


The nose displays a harmonious blend of fresh red fruit (blueberries, wild strawberries) with hints of violet and the shades of careful aging in barrels (cocoa, roasted and smoked touches).


Palate full of power, meaty and tasty. Firm tannic structure that ensures excellent aging potential. Closes with a long finish of roasted coffee and vanilla, which gives a very modern and sycophantic character.

Información TécnicaInformation

  • Ageing
  • Appellation
  • Grape
    Cabernet Sauvignon, Merlot
  • Making
  • Country
  • Recommended Pairing
    Cheeses, Stews, Meats, Red meats
  • Zones
  • Alcohol
  • Tipo de Vino

Enate Special Reserve Broto

  • 2006
  • Bottle 75cl.
€60.72 €75.90
Te sale a €80.96/l

Descripción de Enate Special Reserve BrotoDescription of Enate Special Reserve Broto


Enate Special Reserve is a red wine made by the Enate winery in Salas Altas (Huesca) DO Somontano . An exclusive wine from Jose Manuel Broto. The vinification of this Special Reserve involves fully exploiting qualities of grape of a given year. A short run wine with an undeniable touch of exclusivity that makes it a true collector's wine.

Recomendamos maridarlo conIdeal pairing

  • Red meats
    Red meats
  • Meats
  • Stews
  • Cheeses

Elaboración Enate Special Reserve BrotoMaking notes Enate Special Reserve Broto

Notas del Viñedo

The winery vineyard, some 500 hectares own, is divided by the municipalities of High Salas, Low Salas, Creenzán and Barbastro. Located about 600 meters of altitude on little fertile limestone floors.

Making notes

They were harvested in boxes and were vinified in small stainless steel tanks where the hat is immersed by flats powered by a pneumatic system. The fermentation temperature was adjusted at 28 ° C and the maceration with the boils lasted for a month. The wines passed new barrels of French oak, very fine grain (Nevers), and after sowing with a strain of oenus leuconostoc, previously adapted to alcohol and pH, made the malolactic fermentation in the same barrels. Once the lactic acid is transformed, a breeding of 19 months over the fine lees was carried out to promote the self-loss of yeast and lactic bacteria, achieving the release of polysaccharides of the cell walls and gaining fool and volume in the mouth of the came.


The climate in this area is continental, temperatures are very cold in winter and summers, hot.

Opiniones reales de clientes


My Account

Create a free account to use wishlists.

Sign in