Wine Label

Wine Techsheet

Vega Sindoa Cabernet Sauvignon

Vintage: 2013
Type of Wine: Red
Bottles Produced: 36000 Per Year
Region: DO Navarra
Composition: 100% CABERNET SUAVIGNON Per Year
MSRP: $13
ExWorks (at Bodega): N/A
Searcher ID/Link: Open (in New Window)
Wine Ratings
  • N/A Robert Parker
  • N/A Wine Spectator
  • N/A Wine Enthusiast
  • N/A Wine and Spirits
  • N/A International Wine Cellar
  • N/A Decanter
  • N/A Guia Penin
Shelf Taker
Wine Description

Good balance between alcohol content and acidity. Fruit flavors of blueberries and blackberries with a minerality that expresses the red clay soils. There is great importance not only of cold maceration (about 5 days) but also the maceration during and after fermentation (about 20 days). Fermentation temperature around 86°F.

Malolactic fermentation in French oak barrels of medium toast. This wine is aged in barrels of fine-grained French oak barrels for 10 to 15 months with frequent racking.

Tasting Notes

Expressive, deep ruby colour  and sweet perfume of white chocolate with a special mineral nuance.

Medium bodied with supple tannin as well as abundant fruit.

Notes for Consumers
Optimal Serving Temperature: 14°C
Drink By: N/A
Pairing(s): pork
Vineyard Size: 106
Soil Composition: Red and gray clay soils.
Training Method: Spalier system
Elevation: 1300 Feet
Exposure: N/A
Harvest Date: 10/15/2016
Winemaking & Aging
Fermentation: Cold maceration for 5 to 7 days before alcoholic fermertation
Maceration Technique:: Cold Maceration
Length of Maceration: 5 to 7 days
Malolactic Fermentation: Malolactic fermertation in French Oak Barrels
Ageing (sur Lie): 13 months
Ageing in Months: N/A
Analytical Data
Alcohol: 13.77%
pH Level: 3.66
Residual Sugar: 2.4 g/l
Acidity : 5.7 g/l
Dry Extract: 29.7 g/l