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Martinez Lacuesta Rioja red wine harvest 2016
Varieties – Tempranillo, Graciano and Mazuelo
Preparation: Produced by the traditional system of the grapes are.
tasting Notes of Martinez Lacuesta Rioja red wine harvest 2016: cherry Color with a touch of violet.
Clean in the nose.
Aromas of red fruit and vegetables.
In the mouth it is tasty, light and fresh, with a fruity, very pleasant and a final warm caused by your step for a few months in new barrels of american oak.
Suitable to accompany stewed vegetables, white and red meats, poultry and cured cheeses.
Should be served at a temperature of 15.
Presentation: bottle 75 cl.
Martinez Lacuesta Rioja red wine harvest 2016
Area of production: Rioja Alta.
Qualification of the harvest: Very Good
alcohol: 13,32 % vol Total Acidity: 4,6 g/l.
Volatile Acidity: 0,55 gr/l.
Sulphurous total: 89 mg/l
reducing Sugar: 2,0 g/l
Presentation : bottle 75 cl.
alcohol: 13,32 % vol Total Acidity: 4,6 g/l.
Volatile Acidity: 0,55 gr/l.
Sulphurous total: 89 mg/l
reducing Sugar: 2,0 g/l
Presentation : bottle 75 cl.
Bodegas Martinez Lacuesta since 1895
Bodegas Martinez Lacuesta. since 1895, all a centuries-old history.
In the booklets of the customers of the end of the NINETEENTH century, Bodegas Martinez Lacuesta already specified the origin of their wines: Rioja.
The Rioja designation of origin, will not be official until 1926 and will be in part thanks to the founder of the winery, Félix Martínez Lacuesta.
The anecdote describes our spirit, traditional, and alive.
the region of la Rioja, before there was the Rioja.
Present in 25 countries, in addition to the quality and the pedigree of its wines, has also reinvented the vermouth, creating the first version aged in barrel.
Process development
Since 1985, Martínez Lacuesta has known two changes of the century knowing adapt their work to the new times and accumulating the wisdom that you give the years.
Today, that wisdom is put into practice by our employees, which perform a process to prepare caring and skilled, with the best grapes of Rioja, print quality and character to our wines and vermouth.
In the best of hands
The work of expert hands and dedication are the two essential factors to produce the best wines.
The production process begins in the field, during the winter, when pruning-shoots of our vineyards.
In the booklets of the customers of the end of the NINETEENTH century, Bodegas Martinez Lacuesta already specified the origin of their wines: Rioja.
The Rioja designation of origin, will not be official until 1926 and will be in part thanks to the founder of the winery, Félix Martínez Lacuesta.
The anecdote describes our spirit, traditional, and alive.
the region of la Rioja, before there was the Rioja.
Present in 25 countries, in addition to the quality and the pedigree of its wines, has also reinvented the vermouth, creating the first version aged in barrel.
Process development
Since 1985, Martínez Lacuesta has known two changes of the century knowing adapt their work to the new times and accumulating the wisdom that you give the years.
Today, that wisdom is put into practice by our employees, which perform a process to prepare caring and skilled, with the best grapes of Rioja, print quality and character to our wines and vermouth.
In the best of hands
The work of expert hands and dedication are the two essential factors to produce the best wines.
The production process begins in the field, during the winter, when pruning-shoots of our vineyards.
In the spring takes place espergura or the removal of sprouts from the trunk of the see
October is the month of the grape harvest, when they collect the fruit of the work of the entire year.
Warmth and gravity
The must increase of temperature during fermentation, giving off bubbles of gas.
In the winter begin the racking, which clean the first wine.
Warmth and gravity
The must increase of temperature during fermentation, giving off bubbles of gas.
In the winter begin the racking, which clean the first wine.
This change of the wine from one barrel to another is done by gravity, without pump suction, to promote a sort of filtration and aeration natural.
Under the earth
The wines are within several years of ageing to thirteen degrees of temperature.
After the fermentation malo lactic begins the aging process in our living room of almost 6000 square metres, which houses some 7,000 oak barrels (90% american, 10% French), our sign of identity.
Nuances as
Bodegas Martínez Lacuesta we measure carefully the time of aging in barrels, by which, after clarification, the wine reaches the bottling with a limited number of fillings.
As a result, the nuances acquired by the oak is joined to the primary flavours of the fruit and the characteristics of the grape varieties.
Under the earth
The wines are within several years of ageing to thirteen degrees of temperature.
After the fermentation malo lactic begins the aging process in our living room of almost 6000 square metres, which houses some 7,000 oak barrels (90% american, 10% French), our sign of identity.
Nuances as
Bodegas Martínez Lacuesta we measure carefully the time of aging in barrels, by which, after clarification, the wine reaches the bottling with a limited number of fillings.
As a result, the nuances acquired by the oak is joined to the primary flavours of the fruit and the characteristics of the grape varieties.
The aging in bottle will round off the wines. These processes can be followed live by visiting our winery.
| Weight | 1,250 kg |
|---|---|
| cellar | |
| Denominación de Origen | |
| Zona geográfica | |
| Productor |
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