Castillo de Mendoza author 2016
Mendoza Castle Technical Sheet
Type of Wine: Red
Brand:Castle of Mendoza Ecological Author
Grape variety:Tempranillo
Bottle type: Burgundy
Capacity (cl): 75
Graduation (% vol.): 13,50
Cellar: Mendoza Castle
Regions: Denomination Rioja
Barrel type: French oak
Permanence in Barrel: 20 months
Operating temperature : 18º-20º C.
Population: San Vicente de la Sonsierra
General information
Equipped with the best technology, the new cellar, 2,800 square meters, combines the modernity of its facilities with a draft of barrels dug out of live rock following the centuries-old tradition of this emblematic Rioja region.
Castillo de Mendoza Author organic wine is a wine made from Tempranillo grapes collected and transported in small capacity boxes, selected manually on the table to be destemmed and crushed. Controlled fermentation in a small stainless steel tank.
Malolactic fermentation in new fine-grained and medium-roasted French oak barrels, following an aging in them on their lees for 20 months and a minimum of 12 months afterwards in the bottle before going on the market.
Tasting Notes Castillo de Mendoza Ecological author
In view Cherry red color with violet edges.
Smell: Very intense aroma of black fruits - blackberries, blueberries, plums - and fine notes of pastries and cocoa, very spicy, certain memories of undergrowth herbs such as rosemary and lavender.
Taste: The palate is enveloping, with great body and structure, very complex, certain sensations of ripe fruit and mineral touches give it a long and persistent finish.
Related products
200 Monges Gran Reserva 2004
Vinicola Real Technical Sheet
[columns] [span6] Type of Wine: Red Brand: 200 Monges Grand Reserve Grape variety: Tempranillo Bottle type: Bordeaux Capacity (cl): 75 Graduation (% vol.): 13,50 [/ span6] [span6] Warehouse: Vinicola Real Regions: Denomination Rioja Barrel type: French oak Permanence in Barrel: 18 months Operating temperature : 08º-10º C. Population: Albelda de Iregua [/ span6] [/ columns]General information
The grapes used are Tempranillo 85%, Graciano 10% and Mazuelo 5%, harvested manually in 15kg boxes. of vineyards whose average age exceeds 45 years of age. Depending on the year, a partial or total stripping will be carried out, depending on your need. The wine has been fermented in French "Allier" conical wooden vats for 13 days at a temperature ranging from 25º to 30ºC, remaining in the presence of the skins for another 28 days, obtaining noble tannins, giving us a long-lasting persistence of the color in all our range of wines. The remounts are carried out 2 to 3 times daily, and the clarification with periodic racking. The aging of the wine is carried out in new French and American oak barrels for a minimum of 30 months, subsequently remaining at least 40 months at rest in our wine racks. It is advisable to uncork and decant about 30 minutes before, in order to fully appreciate its full aromatic potential. It is bottled in the absence of any type of filtration.Tasting Notes 200 Monges gran reserva
Very covered cherry color, lively and with a slight orange tint. On the nose it has an aroma reminiscent of ripe fruit, compote and with slight balsamic undertones. Powerful taste in the mouth, very rich in nuances, soft and velvety tannins, notes of black fruit, very well integrated into its aromatic complexity. Very elegant, tasty, good acidity, warm, with a very persistent and spicy finish
Museum Reserve 2015
Technical Sheet Finca Museum
General information
After the manual harvest in boxes and its passage through the selection tables, the grapes were de-stemmed, passing into 15,000 kg stainless steel tanks. They fermented at 29º C. Temperature control, analysis, pumping over and daily tasting of the musts decided the time of Uncover, it is produced after 21 days in order to achieve maximum extraction of aromas and color, thus preparing the wine for its long and careful aging. 22 months in new French oak, with frequent racking and filling. Optimum conditions of hygiene, temperature and humidity, without trepidation, in silence, give this wine a complexity, roundness and harmony that make it different. After bottling, the wine has rested in our bottle racks for 15 months, with controlled temperature and humidity until its labeling.Tasting Notes Museum Royal Reserve
High layer cherry color. By tilting the glass, it maintains an edging with purple hues. On the nose memories of red fruit, currant, blueberries. Very Atlantic in character. When moving the glass, nuances of salty licorice, ginger, sage, spice background appear ... along with mineral and roasted nuances. Powerful and nerve attack that develops multiple sensations that make it very tasty and harmonious. In the aftertaste, the wine is very long, with memories of toasted hazelnut reappearing that combine with mineral nuances and exotic woods in the retro-nasal way.
Arvum Tinto 2005
I. VARIETIES:100% Vidau (40% Tempranillo, 40% Garnacha, 20% Others).
II. ALCOHOLIC GRADE:14% Vol.
III. BREEDING:17 months in French oak barrels.
IV. ELABORATION:The grapes come from the oldest vineyards between 80 and 100 years old from the “Cuesta la Reina” estate owned by the family for four generations. The manual harvest was carried out in the month of October. No pumping system was used in the process, only gravity to avoid damaging the fruit.
The fermentation was carried out in stainless steel tanks with native yeasts from the vineyard itself, controlling the temperature at 30ºC. The total duration of the maceration was 32 days. Once uncovered, the wine was transferred to French Allier and Romanian oak barrels, where it was racked 5 times. It was bottled in June (2 years later), remaining in the bottle for 12 months before being put on sale.
V. TASTING:Deep cherry red color. Fine and elegant aromas
creamy toasts and ripe fruit, with great expression and complexity. The palate is powerful, fleshy and round, very rich in nuances, complex and elegant aftertaste.
Castillo Ygay Blanco Gran Reserva Especial 1986
Own vineyard: The grapes with which this wine is made come from the Pago Capellanía, planted in 1945 and located in the highest area of our Finca Ygay at 485 meters of altitude. Rioja Alta.
Grape varieties: 97% Viura, 3% Malvasía.
Manual Harvest: It started in the first days of October, with a slow and progressive rhythm. The weather conditions so advised and helped the optimal development of the grape as well as its optimal moment of maturity. The Viura variety, with a large cluster and small grain, was the first to be harvested. With 13.5% graduation and a high acidity content.
Vinification: The entire bunch was crushed and subsequently pressed in a vertical double-screw wooden press. Its fermentation was carried out in American oak vats.
Parenting Process: 252 months in American oak barrels (225l).
Deposit time: 67 months in concrete tank.
Bottling date: January 29, 2014.
Number of bottles: 8,125 bottles (75cl).
Pairing: Acorn-fed Iberian ham, stuffed capon, baked woodcock, truffled cheeses, white beef, hake kokotxas etc.
Consumption recommendation: Serve at a temperature between 14 ° C and 15 ° C.
English 
Spanish 
German 
French