Vega Sindoa Cabernet Sauvignon

Winery:	BODEGA NEKEAS
Vintage:	2013
Winemaker:	CONCHA VECINO
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:	N/A

Awards

N/A

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

N/A

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

Vineyards

Vineyard Size:	106
Soil Composition:	Red and gray clay soils.
Training Method:	Spalier system
Elevation:	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. 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