Dominio de la Vega
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描述
联络供应商
描述
Varietals: Macabeo 70% and Chardonnay 30%
Aging in barrel: 20% of the base wine spends 3 months in new French oak barrels
Aging on the lees: At least 22 months
Vineyard: Macabeo, Vega del Magro area, bush trained. Chardonnay, Finca El Pinarejo, planted in poor, limestone soil, vertically trellised.
Altitude: 750 m
Soil: Stony (Macabeo) and clay (Chardonnay)
Harvest: Sorting in the vineyard and hand harvesting at night, in late August for the Chardonnay and early September for the Macabeo.
Winemaking: Once in the winery, the grapes are cooled to 10°C and the Chardonnay is macerated for 3-4 hours to obtain structure and extract aromatic potential. Run off without pressing to obtain only 50% yield. Cold decanting-cleaning without clarifying agents. Controlled fermentation at 16ºC for 15 days.
Bottling: After blending together the various grape varieties, we start bottling in the first few months of the year. Second fermentation and aging take place in our cellars at 16°C.
Tasting notes: Bright golden yellow color with very fine bubbles. Complex aromas, particularly ripe fruit and stone fruit (baked apple and apricot), white flowers and pastries, against a toasted, vanilla backdrop. On entry to the palate, the cava is creamy with toasty notes, possessing lively acidity and a long, elegant finish.
Food pairings: On its own or with appetizers, fresh and smoked fish, oysters, seafood, pasta, rice, Asian food, spicy dishes, white meats and chocolates.
Terms of payment: contact the seller.
Aging in barrel: 20% of the base wine spends 3 months in new French oak barrels
Aging on the lees: At least 22 months
Vineyard: Macabeo, Vega del Magro area, bush trained. Chardonnay, Finca El Pinarejo, planted in poor, limestone soil, vertically trellised.
Altitude: 750 m
Soil: Stony (Macabeo) and clay (Chardonnay)
Harvest: Sorting in the vineyard and hand harvesting at night, in late August for the Chardonnay and early September for the Macabeo.
Winemaking: Once in the winery, the grapes are cooled to 10°C and the Chardonnay is macerated for 3-4 hours to obtain structure and extract aromatic potential. Run off without pressing to obtain only 50% yield. Cold decanting-cleaning without clarifying agents. Controlled fermentation at 16ºC for 15 days.
Bottling: After blending together the various grape varieties, we start bottling in the first few months of the year. Second fermentation and aging take place in our cellars at 16°C.
Tasting notes: Bright golden yellow color with very fine bubbles. Complex aromas, particularly ripe fruit and stone fruit (baked apple and apricot), white flowers and pastries, against a toasted, vanilla backdrop. On entry to the palate, the cava is creamy with toasty notes, possessing lively acidity and a long, elegant finish.
Food pairings: On its own or with appetizers, fresh and smoked fish, oysters, seafood, pasta, rice, Asian food, spicy dishes, white meats and chocolates.
Terms of payment: contact the seller.
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