Add: 2012.
Designation of Origin: Somontano.
Vineyards: Bafaluy, Laqu\u00edas, Borraz and Riverola.
Varieties: Cabernet Sauvignon and Tempranillo.
Date of harvest: Second and third week
September.
Ageing: 8 months in barrel.
Alcohol: 14% vol<\/p>\n
VINTAGE
vintage 2012 has been the most early lasrealizadas by Vi\u00f1as del Vero in its 25 years of history.
the extreme conditions of The year 2012, their average temperatures, scarcity of rainfall, the thermal stress of the vineyard, the absence of fungal diseases (downy mildew-powdery mildew-botritys), and the low virulence of pests, have enabled us to obtain a harvest, perfectly healthy, with a good balance of ripeness, acidity and colour. The vintage began on the 16th of August in our vineyards of Pinot Noir, Merlot and Chardonnay, that we did not want to give more days to preserve its acidity. We continue, as begun September with Tempranillo, Syrah, Sauvignon Blanc, Gew\u00fcrztraminer and Riesling. In the second decade of September, the same Cabernet Sauvignon and Macabeo to finish off the vintage
ending the month with the native varieties and planted at higher altitudes: Garnacha Blanca, Garnacha Tinta, Moristel and Parraleta. The harvest ended on the 25th of September after 40 intense days, only punctuated by a day of rain, with a health status impeccable.<\/p>\n
CHARACTERISTICS OF the VINEYARD:
The different vineyards from which we obtain the grapes to make this wine were planted between 1987 and 1989 in an area of dry land, with soils swiss sandy. The average altitude is 405 m above sea level and are oriented from north to south for best sun exposure.<\/p>\n
PREPARATION:<\/p>\n
The vineyards of Tempranillo were vendimiados during the second week of September, while the harvest of the vineyards of Cabernet Sauvignon took place a week later. In both cases, we performed the de-stemming and crushing of the grapes and, subsequently, cooling it and encubarla. In this way, the must is macerated with their skins for 48 hours before starting the fermentation process, which lasted for 14 days.
once the fermentation terminated, we proceeded to the devatting or drawing off, and only the wines flower were used for the coupage final, which went to barrels for 8 months. Subsequently, the wine was filtered and bottled.<\/p>\n
WINEMAKER’S COMMENTS:
Vi\u00f1as del Vero Crianza displays a bright appearance, bright red and closed shell. On the nose, it offers aromas expressive and blunt, red fruit ripe and elegant toasted notes that will onfieren the noble character of a great upbringing. The sensations in the mouth, start with a soft attack, followed by an explosion of flavor in your step, that is friendly and pleasant. The persistence is long and elegant, leaving a pleasant memory that lasts in the time.<\/p>\n
SERVICE
The serving temperature is 15-17\u00baC, being the perfect wine to accompany red meats, game, stews, spicy, tasty fish and cheeses.<\/p>\n
<\/p>\n
Ph: 3,50.
total Acidity: 5,02 g\/l (tartaric acid).
residual Sugar: 2.9 g\/l.
Contains sulfites<\/p>\n","protected":false},"excerpt":{"rendered":"