Dominio de la Vega
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描述
Vintage: Blend of harvests (2006/2007/2008)
Varietals: Bobal
Aging: For an average of 14 months in French oak barrels.
Vineyard: Bobal from the "La Beata" plot, over 95 years old, bush-trained.
Altitude: 780 m
Soil: Clay-limestone
Harvest: By hand at night, in 15 kg crates, in late September.
Winemaking: After a second selection of the best bunches by hand in the bodega, the grapes are crushed and macerated in 700 liter barrels for no less than 22 days. Pumping over is carried out by hand in order to work the skins as gently as possible. After maceration, the wine is transferred into 225 liter French oak barrels where malolactic fermentation, with continuous stirring of the lees, is carried out.
Bottling: The Artemayor blend uses a mixture of different vintages, to obtain a distinctive profile and the personality of the La Beata vineyard terroir. The wine does not undergo any chemical treatments before bottling.
Tasting notes: Very strong cherry red color, dense tears. Great aromatic complexity, Mediterranean scrubland (lavender) and minerality on entry to the palate, giving way to spices and ripe black fruit in liquor against a smoky balsamic backdrop. Powerful, dense structure on the palate, with very ripe tannins, good acidity and a hint of fruit in liquor. Long and spicy finish.
Food pairings: All kinds of meats and hot spicy stews, strongly flavored cheeses and liver pâtés, cold cuts, salted and smoked meats.
Color: Very strong cherry red color, dense tears.
Varietals: Bobal
Aging: For an average of 14 months in French oak barrels.
Vineyard: Bobal from the "La Beata" plot, over 95 years old, bush-trained.
Altitude: 780 m
Soil: Clay-limestone
Harvest: By hand at night, in 15 kg crates, in late September.
Winemaking: After a second selection of the best bunches by hand in the bodega, the grapes are crushed and macerated in 700 liter barrels for no less than 22 days. Pumping over is carried out by hand in order to work the skins as gently as possible. After maceration, the wine is transferred into 225 liter French oak barrels where malolactic fermentation, with continuous stirring of the lees, is carried out.
Bottling: The Artemayor blend uses a mixture of different vintages, to obtain a distinctive profile and the personality of the La Beata vineyard terroir. The wine does not undergo any chemical treatments before bottling.
Tasting notes: Very strong cherry red color, dense tears. Great aromatic complexity, Mediterranean scrubland (lavender) and minerality on entry to the palate, giving way to spices and ripe black fruit in liquor against a smoky balsamic backdrop. Powerful, dense structure on the palate, with very ripe tannins, good acidity and a hint of fruit in liquor. Long and spicy finish.
Food pairings: All kinds of meats and hot spicy stews, strongly flavored cheeses and liver pâtés, cold cuts, salted and smoked meats.
Color: Very strong cherry red color, dense tears.
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