Maetierra Technical Sheet[columns] [span6] Type of Wine: White Brand:Frizz Grape variety: Muscatel 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 inside a bottle of wine. Libalis is an enveloping tropical explosion that transports you to the wildest 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 worth it Varieties: Muscat of Small Grain. Vineyard: Organic viticulture vineyards planted in 1999 at Finca Zarcillo and Finca Mejorana (Calahorra). Lands with high salinity and concentration, and few kilos of grapes per hectare. Harvest: Automatic and nocturnal during the first week of September. Production: Cold maceration of the grapes for 6 hours. Fermentation at 16ºC in stainless steel tanks, once the wine is at 5.5 alcohol, it is cooled to a very low temperature stopping the fermentation and thus leaving a sweetly fruity wine with natural carbonic. When bottling, a light touch of carbonic is given to give it the desired bubbly point. Grade: 5.5% Vol.
Frizz Tasting NotesVisual Tasting: Pale yellow, very clean, glyceric and bright, with a very fine bubble. A refreshing explosion of fruit that leaves a slightly sweet and tropical intensity flavor.
Pazo Señorans Vintage Selection
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.