Both primary and malolactic fermentation took place in new American oak barrels using "battonage" procedures (stirring on the lees) three times a week during its time in barrel.
This chardonnay was aged for six months in oak barrels, which will improve and prolonge its bottle life.
The aim of the whole process involved is to enhance and highlight the Chardonnay variety to the fullest in order to achieve an out-of-the-ordinary wine that will surprise you for its great intensity. To this end,it has been produced following winemaking concepts that are more closely related to red wines than to white.
The result is a wine with an intense yellow colour,highly expressive nose with notable aromas of fresh tropical fruits (pineapple, banana, yellow passion fruit...) combined with sweeter,riper aromas and a touch of smoked and vanilla hints.
Its fruity notes show up again on the palate but are somewhat more citrus, such as grapefruits. Full-bodied, good volume, with a long and balanced passage.
ALCOHOLIC STRENGHT 14%
SERVING TEMPARATURE 9/11º
89 Points Guía Peñin - 2011
90 Points Guía Peñin - 2010
89 Points Robert Parker The Wine Advocate
The grapes are chilled between 8 to 10 ºC. for 4 or 5 days, macerating, to extract their maximum potential. Then they are fermented at 26ºC. with constant over pumping and delestage, to obtain a highly concentrated wine.
With this whole process we have achieved a wine with an intense red colour with violet edges, an intense bouquet, clean with hints of raspberry, sour cherries, blueberries and a peach base with spicy/balsamic notes. It is intense on the palate, smoothly filling the mouth with the taste of mature fruits, leaving a long, fruity aftertaste.
ALCOHOLIC STRENGHT 13%
SERVING TEMPARATURE 13/15º
Chardonnay - Macabeo
During the vinification process the temperature does not exceed 14ºC. in order to maintain all the aromas of the variety. When the fermentation has finished, the wine is left for a while with the finest lees, to make it more expressive on the palate.
The combination of these two varieties of grapes means that all the freshness and acidity of the Macabeo is complemented by the intensity and more mature and tropical aromas of the Chardonnay, resulting in a wine with a bouquet with hints of lime, grapefruit, banana and pineapple with a very fruity taste but also with a pleasant and persistent acidity.
ALCOHOLIC STRENGHT 13%
SERVING TEMPARATURE 6/8º
Garnacha 70% - Tempranillo 20% - Cariñena 10%
Garnacha, Tempranillo and Cariñena harvested at the end of September from our 35 to 45 years-old bush-vines.
100% of our clusters were handpicked early in the morning to arrive fresh at the winery. They were then cold-macerated prior the fermentation for 96 hours at 6ºC, also known as “cold soak” .The primary fermentation took place during 8 days in stainless steel tanks under controlled temperature at 28 ºC. Once the fermentation finished, the wine stayed “Post-Fermentation Maceration” from 15 to 20 days to extract the grapes potential to the utmost.
We let the Tempranillo and Cariñena aged for 12 months in French oak barrels while the Garnacha aged for 12 months in American oak barrels (225 L. barrels). We chose a final blend from the best barrels and then kept the wine in the bottle for 24 additional months.
Spice box, pepper, violets mineral, black cherry, and plum aromas are followed by a ripe, plush, pleasure-bent red that has enough structure to evolve for 1-2 years. Drink this outstanding value over the next 6-7 years.
THE WINE ADVOCATE ROBERT PARKER 90 POINTS (2006 vintage)