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Red wine Viñas del Jaro – Birds

This is our Estate wine as it comes from the grapes of several payments, and shows the general nature of the set of all of them. The different wines are assembled after aging in barrel new and second year, that is usually the 15 months. The main variety used is Tempranillo, with smaller contributions of Cabernet Sauvignon and Merlot. On the nose it develops aromas of frutillos of the forest on nuances of balsamic and menthol, with spicy notes and fine woods. The palate is broad, balanced and with a persistent aftertaste very fruity and mineral character by retronasal.

Foster

17 months in new barrels and one year French oak 300 liters.

Fermentation

During 12 days at a temperature of 26ºC.

Time of Maceration

14 days with their skins.

SKU: EB1000000242 Category:

Description

Tasting notes: VIÑAS DEL JARO – BIRDS 2014

  • Nose: On the nose it develops aromas of frutillos of the forest on nuances of balsamic and menthol, with spicy notes and fine woods.
  • Mouth: It is wide, balanced and with a persistent aftertaste very fruity and mineral character by retronasal.

The winery

Viñas del Jaro situated on the outskirts of the town of Pesquera de Duero, in which is considered to be one of the most emblematic areas of wine production in Spain, the Denomination of Origin of Ribera del Duero.

The winery was founded in 1997 using as a basis the Finca El Quinon of 65 hectares of extension, and following the winemaking philosophy of constant study and analysis of the different sectors and Payments of our vineyards, planted mainly with the variety Tinto Fino (Tempranillo) and with two small parcels of Cabernet Sauvignon and Merlot.

The ongoing work of field allows us to understand the most of our vineyards to better understand their grapes and wines, that allows us to offer the personality more interesting in each one of our grape of the union: GRAPE / Soil / Weather.

Additional information

Weight 1.5 kg
Type

Wine type

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A rating of the vintage

Very Good
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    Foster

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    Fermentation

    During 12 days at a temperature of 26ºC.

    Time of Maceration

    17 days with their skins

       

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