|Winemaker:||Marian Vitrian Serna|
|Type of Wine:||Crianza|
|Bottles Produced:||10000 Per Year|
|Composition:||100% Merlot Per Year|
|ExWorks (at Bodega):||N/A|
|Searcher ID/Link:||Open (in New Window)|
Made from a careful selection of grapes of the Merlot variety.
The vineyards growing the Merlot variety used to make this wine have an average yield of 4000 kg/ha and are located in non-irrigated areas. Once perfect balance is achieved between the grape components, the grape must obtained is rich in sugars, anthocyanins and tannins which, once the winemaking process has been completed, give rise to a complex wine.
The grapes are fermented and macerated in stainless steel vats. The fermentation is performed at a controlled temperature of between 28 to 30 ºC. It is then left to macerate for 15 – 20 days, depending on the phenolic characteristics and the condition of the grapes.
Once the alcoholic and malolactic fermentation has been completed, the wine is matured in 225 litre oak barrels for 12 months. Following the barrel ageing, its subsequent bottle ageing gives it roundness which adds to the wine’s structure to create a really elegant wine.
Attractive garnet red colour with a deep robe.
Complex and intense with elegant hints of spices, vanilla and toffee against a backdrop of ripe red berries and liquorice, recalling the source variety.
Meaty and flavourful with pleasant notes of vanilla and sweet tannins, which blend perfectly with its fruitiness to give a complex, elegant wine. A rounded, structured wine with a long aftertaste.
. Vintage 2014 - Silver at Mundus Vini 2017
. Vintage 2013 - Silver at Mundus Vini 2016
. Vintage 2012 - Gold at Mundus Vini 2016
. Vintage 2008 - Silver at Concours Mondial de Bruxelles 2013
. Vintage 2007 - Gold at Berliner Wein Trophy & Silver at Concours Mondial de Bruxelles 2012
. Vintage 2006:
|Soil Composition:||Chalky-clay soil, that produces muscular wines with high extract and color.|
|Training Method:||Traditional 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:||15 days.|
|Malolactic Fermentation:||12 months in 225L French and American oak barrel.|
|Ageing (sur Lie):||N/A|
|Ageing in Months:||N/A|