Información TécnicaInformation

  • Ageing
  • Appellation
  • Grape
    Mazuelo, Syrah, Garnacha, Tempranillo
  • Country
  • Recommended Pairing
    Meats, Appetizers
  • Zones
  • Alcohol
  • VIVINO Points

Nota de CataTasting notes


Dark purple.


Pronounced aromas of crushed violet, black fruit and spices. Intense but delicate, with fruit and garrigue scrubland.


Balanced, medium-bodied, with crisp acidity and a long end mineral.

The Winery

El Escoces Volante

Norrel Robertson is a Scottish Master of Wine who landed in Calatayud almost by chance after making wines in different parts of the world. His wines transmit his character, eclectic and innovative, and at the same time, they are very well imprinted with the essence of Calatayud, its old Garnacha vines and its high altitude slate soils.

El Puño

x6 17.54€
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Descripción de El PuñoDescription of El Puño

  El Puño is a red wine made exclusively with Aragonese Grenacha from the villages of Acered and Alarba, located south of Calatayud, although it is made outside the D. O.The old Grenacha vines, which are between 70 and 100 years old, are planted at an altitude of over a thousand meters. It wisely combines the rusticity of the variety with an elegant finish, rather tamed, containing very well the degree and presence of wood, which integrates perfectly into the whole.

Recomendamos maridarlo conIdeal pairing

  • Meats

Elaboración El PuñoMaking notes El Puño

Notas del Viñedo

Ancient vineyards located in Acered and Alarba (Zaragoza) at an altitude of between 1,000 to 1,100 meters above sea level. Of farming in dry, on slate and quartzite floors. Ancient vineyards located in Acered and Alarba (Zaragoza) at an altitude of between 1,000 to 1,100 meters above sea level.

Making notes

Once collected, the fruit was maintained for a minimum of 48 hours in a fresh room less than 4 degrees Celsius. Then they crushed into the tank and maintained at 8 degrees centigrade for up to 10 days. It was then allowed that the temperature will increase by allowing the fermentation to begin. The tanks were smoothly submerged to obtain a soft extraction. One or two tanks were also allowed a prolonged maceration after fermentation to add weight and complexity. 40% of the wine was aged in French oak barrels used. The other percentage was taken to a selection of large barrels (300 to 500 liters) to avoid oxidation and respect the typicity of the Garnacha grape. Then, the wine was mixed and left for another 24 months in underground cement tanks before bottling with only a light filtration


Inhospitable continental climate with extreme temperature changes. The low annual rainfall of 200-300 mm and the remarkable floors produce a fine and elegant garnache that is marked by a low pH.

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