Not your typical Spanish red. This one is a rebel.
Bigardo is made in Toro with minimal intervention. It is raw, unfiltered and full of personality: juicy dark fruit, earthy spice and rustic tannins with a lively edge.
Tastes like: Blackberry, dark plum and cherry, with rustic spice and earthy tones.
Feels like: Full-bodied and dry, with firm, drying grip, balanced freshness and a light touch of oak.
Great with: Grilled lamb chops, game, rustic tapas.
Singapore and Asian favourites: Cumin lamb skewers, black pepper beef, Korean BBQ.
The geeky bit: Old-vine Tinta de Toro, the local name for Tempranillo, grown on sandy, stony soils. Made with minimal intervention and bottled unfiltered.
Why we like it: Raw, untamed and bursting with life. A true outsider.
Serve: 16 to 18°C. Room temperature in Singapore is too warm for red wine, so give it 20 minutes in the fridge first. Decant 30 to 60 minutes.
Alcohol: 14%
