Perica Technical Sheet
Type of Wine: White
Grape variety: Viura
Bottle type: Bordeaux
Capacity (cl): 75
Graduation (% vol.): 13
Regions: Denomination Rioja
Barrel type: French oak
Permanence in Barrel: 3 months
Sercice temperature: 16º-18º C.
After cold macerating the grape skins with the must for 24 hours, this white wine ferments in new French oak barrels. After fermentation in barrels, it will remain in contact with its lees for three months before being bottled.
Tasting Notes Olagosa white
It has a good fruit expression with notes of pineapple and apple with pleasant oak tips, ripe fruit wrapped in the creaminess of a well-assembled oak.
Libalis White 2018
Maetierra Technical Sheet[columns] [span6] Type of Wine: White Brand:Libalis White Grape variety: Moscato, viura and malvaisa Bottle type: Burgundy Capacity (cl): 75 Graduation (% vol.): 5,5 % [/ span6] [span6] Warehouse: Maetierra Regions:IGP Valles de Sadacia Barrel type: Permanence in Barrel: Serving temperature: 8º-10º C. Population: Calahorra [/ span6] [/ columns]
General informationOrigin Paradise exists, and it is found inside a bottle of wine. Libalis is an enveloping tropical explosion that transports you to the wilder side of life. Because the most brutal moments are not born, they are made. Libalis is your passport and you decide who travels with you and where. Make it worthwhile Varieties: Moscatel de Grano Menudo. Vineyard: Organic viticulture vineyards planted in 1999 at Finca Zarcillo and Finca Mejorana (Calahorra). Lands with a lot of salinity and concentration, and few kilos of grapes per hectare. Harvest: Automatic and at night during the first week of September. Preparation: Cold maceration of the grapes for 6 hours. Fermentation at 16ºC in stainless steel tanks, once the wine is at 5.5º of alcohol, it is cooled to a very low temperature, stopping the fermentation and thus leaving a sweetly fruity wine with natural carbon dioxide. When bottling, a light touch of carbon is added to give it the desired bubbly point. Grade: 5.5% Vol.
Tasting Notes LIbalis WhiteFrom color to Attractive pale yellow, very clean and satiny, sexy and bright. On the nose, tropical fruit at will, with subtle aromas of fennel and jasmine. And finally, pure silk in the mouth. An explosion of flavors of white fruits and fresh grapes. [caption id = "attachment_17355" align = "aligncenter" width = "1024"] castillo de maetierra [/ caption] [caption id = "attachment_17356" align = "aligncenter" width = "1200"] bodegas castillo de maetierra vineyards [/ caption]
Nivarius Finca la Nevera 2017
Nivarius Technical Sheet[columns] [span6] Type of Wine: White Brand: The fridge Grape variety: Maturana Bottle type: Bordeaux Capacity (cl): 75 Graduation (% vol.): 14 [/ span6] [span6] Warehouse: Nivarius Regions: Denomination Rioja Barrel type: French oak Permanence in Barrel: 10 months Sercice temperature: 16º-18º C. [/ span6] [/ columns]
General informationManual harvest in boxes of 18 kg, each variety separately. Low temperature respectful pressing. Fermentation in 35 hl French oak casks with native yeasts. Aged on lees in said custard for 10 months with regular battonages. The wine remains in the bottle for at least 9 months before its commercialization.
Tasting Notes Nivarius Finca la NeveraClean, bright and transparent, with a straw yellow color with greenish edges. The nose is fresh, complex and mineral, with aromas of white fruit, flowers and balsamic. In the mouth it has a dry entry, it is unctuous but retaining a good tension. In retronasal. Balsamic, salty and chalk notes appear. It is long and with good balance.
Oscar Tobia white reserve 2016
Technical Sheet Bodegas Tobia[columns] [span6] Type of Wine: White Brand:Oscar Tobia white reserve Grape variety: White Tempranillo, White Maturana, Viura Bottle type: Bordeaux Capacity (cl): 75 Graduation (% vol.): 13,50 [/ span6] [span6] Winery: Bodegas Tobia Regions: Denomination Rioja Barrel type: French oak Permanence in Barrel: 18 months Sercice temperature: 16º-18º C. [/ span6] [/ columns]
General informationManual harvest, selected and staggered from the different vineyards, cold maceration of the grapes for 2 days, bleeding of the first-quality flower must and initial fermentation of the clean must at a controlled temperature. Alcoholic fermentation in new French (70%) and American (30%) oak barrels with light wood toasting. Followed by aging in the same barrels with fine lees for 18 months. Minimum aging in bottle for 9 more months.
Tasting Notes Oscar Tobia white reserveIntense golden yellow color with metallic luster and greenish reflections. Symphony of notes of quince, honey, ripe pineapple, citrus fruits assembled with aromas of vanilla, coconut and cinnamon under a floral background. The entry into the mouth is sweet, showing very voluminous, round, fresh and unctuous. It has a retronasal scented with quince. Very persistent and long finish. [caption id = "attachment_17456" align = "aligncenter" width = "945"] bodegas tobia [/ caption] [caption id = "attachment_17457" align = "aligncenter" width = "2560"] bodegas tobia barrel room [/ caption]
Becquer White 2018
Squad wineries technical sheet[columns] [span6] Type of Wine: white Brand: white becquer Grape variety: Viura and Chardonnay Bottle type: Bordeaux Capacity (cl): 75 Graduation (% vol.): 12,50 [/ span6] [span6] Warehouse: Squire Regions: Denomination Rioja Barrel type: French oak Permanence in Barrel: 36 months Operating temperature : 16º-18º C. Population: Haro [/ span6] [/ columns]
This wine comes from a research project in which a new production method is experimented with the sole purpose of achieving a white wine with a much longer life. The
oxygen in a controlled way before the racking, in order to lower the concentration of oxidizable tannins in the must and reduce subsequent oxidations in the wine. In this way, white wine will have a positive evolution in the bottle and its life will be much longer. The fermentation was carried out in 225-liter American oak barrels and was in contact with the lees until April, carrying out the batonnage operation every day. It was bottled the first week of June.