Sierra Cantabria Technical Sheet
Type of Wine: Red
Brand: Sierra Cantabria reserve
Grape variety: Tempranillo
Bottle type: Bordeaux
Capacity (cl): 75
Graduation (% vol.): 13,50
Cellar: Sierra Cantabria
Regions: Denomination of Origin Rioja
Barrel type: French oak
Permanence in Barrel: 18 months
Operating temperature : 16º-18º C.
Population: San Vicente de la Sonsierra
Vinsacro Dioro 2010
Vinsacro Technical Sheet[columns] [span6] Type of Wine: Red Brand: Vinsacro Dioro Grape variety: Vidau Bottle type: Bordeaux Capacity (cl): 75 Graduation (% vol.): 13,50 [/ span6] [span6] Warehouse: Vinsacro Regions: Denomination Rioja Barrel type: French oak Permanence in Barrel: 17 months Operating temperature : 16º-18º C. Population: Pradejon [/ span6] [/ columns]
General informationGrape selected from old vines of the “Cuesta la Reina” payment on the southern slope of Monte Yerga, on a Caracosol slope that begins at 450 m and rises to 800 meters. Its soils are poor and stony calcareous clay. It is a farm of more than 120 hectares that has belonged to the Escudero family for 4 generations, and in which the vineyard has always been cultivated. The productions per hectare are very low. The Tempranillo variety is harvested in the first week of October, in the third week the Garnacha harvest is made, followed by the Graciano, to finish in the first week of November with the Mazuelo variety. The grapes are harvested by hand, selecting the grapes, transporting them to the winery in boxes. The fermentation was carried out with native yeasts and it was macerating for 34 days, breaking the hat daily. Then it went to the barrel where it made malolactic fermentation. It remained in the barrel for 17 months and was bottled after a light filtration.
Tasting Notes Vinsacro Dioro
Valenciso red reserve 2014
Valenciso Technical Sheet[columns] [span6] Type of Wine: Red Brand: Valenciso red Grape variety: Tempranillo Bottle type: Bodelesa Capacity (cl): 75 Graduation (% vol.): 13,50 [/ span6] [span6] Warehouse: Valenciso Regions: Denomination Rioja Barrel type: French oak Permanence in Barrel: 19 months Sercice temperature: 16º-18º C. Population: Ollauri [/ span6] [/ columns]
General informationIt is made exclusively with grapes of the Tempranillo variety, from Ollauri, Briones, Rodezno, Haro and Villalba estates, grown in sustainable viticulture on clay-calcareous soils, north of Rioja Alta, benefiting from the Atlantic influence characteristic of the region. After a manual harvest, the destemmed but whole grapes ferment and macerate in cement tanks; Afterwards, a third of the wine ages for 19 months in French oak barrels with light and medium toasts. Finally, it is transferred back to cement to settle and stabilize naturally for 12 months before bottling.
Tasting notes Valenciso red reservaWine reserve red Picota cherry color with a high robe garnet rim. Very clean and bright, this red wine with forms dense tears in the glass. With a suggestive complexity and elegance, the juicy and tasty red fruit appears little by little interspersed with black fruit jam. We also find balsamic notes, liquorice and aging notes. Its attack is elegant and tasty, with a enveloping, silky and voluminous on the palate, full-bodied. It has a lively acidity and sweet, velvety tannins and is very long, leaving lingering memories of fruit and sweet spices. [caption id = "attachment_17515" align = "aligncenter" width = "960"] bodegas valenciso [/ caption] [caption id = "attachment_17516" align = "aligncenter" width = "1200"] bodegas valenciso barrel room [/ caption]
Arvum Tinto 2005
Squad wineries technical sheet[columns] [span6] Type of Wine: Red Brand:Arvum Grape variety: Tempranillo and Garnacha Bottle type: Bordeaux Capacity (cl): 75 Graduation (% vol.): 14 [/ span6] [span6] Warehouse: Squire Regions: Denomination Rioja Barrel type: American oak Permanence in Barrel: 24 months Operating temperature : 16º-18º C. Population: Tax them [/ span6] [/ columns]
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.
Becquer Solar Tasting Notes
Very covered cherry red color. Fine aromas and elegant creamy toasted aromas and ripe fruit, with a lot of expression and complexity. In the mouth it is powerful, fleshy and round, very rich in nuances, complex and elegant aftertaste.