Wine Techsheet

Piedemonte Reserva

Winery: Bodegas Piedemonte
Vintage: 2013
Winemaker: Marian Vitriain Serna
Type of Wine: Reserva
Bottles Produced: 90000 Per Year
Region: DO Navarra
Composition: Merlot, Tempranillo, Cabernet Sauvignon, Garnacha Per Year
MSRP: €22
ExWorks (at Bodega): 3.50 - 5.00 euros
Searcher ID/Link: Open (in New Window)
Gold- Berliner Wein Trophy
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

This wine is created from a special selection of plots of Cabernet Sauvignon, Merlot , Tempranillo and Garnacha characterised by low yields and balanced grapes, with a high polyphenol content. After closely monitoring grape ripeness, the harvest is made once the maximum balance has been achieved between the grape components. The grapes are fermented and macerated separately in stainless steel vats.

The fermentation is performed at a controlled temperature of between 28 to 30 ºC. the grapes are then left to macerate for 15 – 20 days, depending on variety and condition. Once the alcoholic and malolactic fermentation has been completed, the wine is aged in 225 litre oak barrels for 14 months.

The different wines are then blended to obtain a perfect coupage of the three varieties. Its subsequent bottle ageing give it elegance and fullness.

Tasting Notes

Attractive ruby-red wine with a light brick rim.

Intense aromas, so complex that it combines all the typical oak ageing notes in harmony with the ripe fruit overtones.

Tasty and elegant in the mouth. Ample fruity expression with very ripe fruit and sweet tannins balancing with the toasty notes of barrel ageing. A round, structured wine with a long finish, perfect to accompany red meat and aged cheese.

Notes for Consumers
Optimal Serving Temperature: 16°C
Drink By: N/A
Pairing(s): N/A
Vineyard Size: N/A
Soil Composition: Chalky-clay soil, that produces muscular wines with high extract and color
Training Method: Traditionnal training system.
Elevation: N/A
Exposure: N/A
Harvest Date: N/A
Winemaking & Aging
Fermentation: The grapes are fermented in automatic stainless steel tanks for apro. 7-10 days.
Maceration Technique:: Maceration process under strict temperature control between 28º and 30ºC.
Length of Maceration: The maceration process takes 15 to 20 days depending on the variety.
Malolactic Fermentation: Yes
Ageing (sur Lie): 14 months in oak French and American oak barrel.
Ageing in Months: N/A
Analytical Data
Alcohol: 14%
pH Level: 3.63
Residual Sugar: 1.6 g/l
Acidity : 5.5 g/l
Dry Extract: 30.2 g/l