Marques de Cáceres · Web viewGRAPE VARIETIES 90% Tempranillo, 10% Others WINEMAKERS, TRADITIONAL...
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CRIANZA 2016 D.O.Ca. RIOJA GRAPE VARIETIES 90% Tempranillo, 10% Others WINEMAKERS, TRADITIONAL RANGE WINES Fernando Costa, Emilio González & Manuel Iribarnegaray VINEYARDS AND YIELDS Selection of parcels from 15-25 year-old vineyards, located in Rioja Alta and Rioja Alavesa. Controlled yields of 45HL/HA on average. (6.500kgs/ha) SOIL Mainly clay and limestone. Some parcels in Rioja Alta with ferrous subsoil. PREDOMINANT CLIMATE Mild, Atlantic climate with marked seasons. HARVESTING 100% manual, parcel by parcel. VINIFICATION The grapes are de-stemmed and crushed. Alcoholic fermentation at controlled temperatures starting off at 10ºC to reach 28ºC. Prolonged skin-contact maceration up to 21 days. Malolactic fermentation in stainless-steel tanks. Once this process has finalised, the wines are put into barrels for ageing with racking every six months. TOTAL TIME IN BARREL 12 months in French (60%) and American (40%) oak barrels. 2-3 years average AGEING IN BOTTLE 1 year minimum before release. TASTING NOTES Attractive colour with luminous highlights. Soft spice and refined oak on the nose with a depth of jammy red berry fruits. Luscious and Intense on tasting with pleasant tannins that mingle with fresh and mature fruit. Finishes with delicious, long-lasting flavours. Serve at 16°C. ABV: 13,5%. RELEASE DATE November 2019 www.marquesdecaceres.com
Transcript of Marques de Cáceres · Web viewGRAPE VARIETIES 90% Tempranillo, 10% Others WINEMAKERS, TRADITIONAL...
CRIANZA2016
D.O.Ca. RIOJA
GRAPE VARIETIES90% Tempranillo, 10% Others
WINEMAKERS, TRADITIONAL RANGE WINESFernando Costa, Emilio González
& Manuel Iribarnegaray
VINEYARDS AND YIELDSSelection of parcels from 15-25 year-old vineyards, located in Rioja Alta and Rioja Alavesa. Controlled yields of 45HL/HA on average. (6.500kgs/ha)
SOILMainly clay and limestone. Some parcels in Rioja Alta with ferrous subsoil.
PREDOMINANT CLIMATEMild, Atlantic climate with marked seasons.
HARVESTING100% manual, parcel by parcel.
VINIFICATIONThe grapes are de-stemmed and crushed. Alcoholic fermentation at controlled temperatures starting off at 10ºC to reach 28ºC. Prolonged skin-contact maceration up to 21 days. Malolactic fermentation in stainless-steel tanks. Once this process has finalised, the wines are put into barrels for ageing with racking every six months.
TOTAL TIME IN BARREL12 months in French (60%) and American (40%) oak barrels. 2-3 years average
AGEING IN BOTTLE1 year minimum before release.
TASTING NOTESAttractive colour with luminous highlights. Soft spice and refined oak on the nose with a depth of jammy red berry fruits. Luscious and Intense on tasting with pleasant tannins that mingle with fresh and mature fruit. Finishes with delicious, long-lasting flavours.
Serve at 16°C. ABV: 13,5%.
RELEASE DATENovember 2019
www.marquesdecaceres.com
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