|Winemaker:||Marian Vitrian Serna|
|Type of Wine:||Crianza|
|Bottles Produced:||950000 Per Year|
|Composition:||Merlot, Tempranillo, Cabernet Sauvignon & Garnacha Per Year|
|ExWorks (at Bodega):||2.00 - 3.50 euros|
|Searcher ID/Link:||Open (in New Window)|
Made from a careful selection of grapes of the Merlot, Tempranillo, Cabernet Sauvignon and Garnacha varieties.
These grapes come from Bodegas Piedemonte’s own vineyards, where they ripen under the Spanish sun, on a chalky-clay soil with low rainfall. These conditions, together with a strict control of the production and ripeness, promote the growth of the highest quality grapes.
The grapes are fermented and macerated separately in stainless steel vats. The fermentation is made at a controlled temperature of between 28 to 30 ºC and with a maceration of around 15 days, depending on the grape variety and condition. Once the alcoholic and malolactic fermentation has been completed, the wine is matured in 225 litre oak barrels for nine months.The different wines are then blended to obtain a perfect coupage of the different varieties. The subsequent bottle ageing creates a wine with the desired elegance and fullness for our Crianza wines.
Colour: an attractive ruby-red wine.
Aromas: intense aromas of ripe fruit, red fruit and stewed fruit blending perfectly with the typical spicy and toasty notes from
Mouth: very tasty and expressive in the mouth. A sweet entry gives way to a long, fruity wine with good acidity, which balances it, providing a pleasing freshness. Intense aftertaste.
Vintage 2013 - Silver at Mundus Vini'16
Vintage 2012- Grand Prize at Korean Win Competition & Silver at Mundus Vini'16
Vintage 2011 - Gold at Mundus Vini'15
Vintage 2010 - Bronze at Decanter'15, Gold at Mundus Vini'15 & Silver at Mundus Vini'14
|Soil Composition:||Chalky-clay soil, that produces muscular wines with high extract and color.|
|Training Method:||Traditionnal training system.|
|Fermentation:||The grapes are fermented in automatic stainless steel tanks for aprox. 7 days.|
|Maceration Technique::||Maceration process under strict temperature control at 28-30ºC.|
|Length of Maceration:||The average period of maceration is 15-20 days depending on the variety.|
|Ageing (sur Lie):||12 months in 225L French and American oak barrel.|
|Ageing in Months:||N/A|