- Both wines, made in Bodegas Mano a Mano, have been awarded 93 points
- Venta La Ossa Tempranillo also obtained the maximum rating in terms of value for money
Venta La Ossa TNT 2014 and Venta La Ossa Tempranillo 2014, which are both Bodegas Mano a Mano wines, scored 93 points in Guía Peñin 2018, elevating them to the highest rated wines by the Guide in PGI Castilla, to which they belong, in the heart of Castilla La Mancha. Venta La Ossa Tempranillo also achieved the maximum rating in terms of value for money. The Guide’s ratings will be officially presented on 23 and 24 of October in Madrid at the 17th edition of the Salón de los mejores vinos de España (Ifema’s Pavilion 2). In this edition the Guide will categorise as Unique wines those that obtain 93 or 94 points; therefore, both wines have obtained this distinction.
The work at Bodegas Mano a Mano has also been recognised in the other wines it makes: Venta La Ossa Syrah 2014 has obtained 91 points and five stars, the maximum rating in terms of value for money. Mano a Mano 2015, the wine that gives its name to the Bodega, merited 90 points and another five stars for its great value for money.
Located in the municipality of Alhambra, in the province of Ciudad Real, Bodegas Mano a Mano commits to making quality wines in Castilla La Mancha, where half of the Spanish vineyards are located. Mano a Mano has worked for over a decade in the area, and the main aim has been pursuing quality and researching the possibilities that the different plots, climates and types of soils have to offer. This has led to the adaptation of varieties such as the Touriga Nacional, from Portugal, which following a perfect acclimation to the soil of Castilla La Mancha has been combined with Tempranillo to make Venta La Ossa TNT, an exclusive wine that surprises with its intensity and balsamic nature. Only 10,000 bottles have been made.
Bodegas Mano a Mano belongs to Avanteselecta, a company that makes wines in the main Spanish Denominations of Origin and creates projects with a distinct personality, very much linked to the area in which they can be found but with a shared philosophy: a line of work that is respectful with each of the local varieties and the search for exceptional terroirs.