5% Grenache
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Erre Punto Red Wine
Young wine made with the tips of the clusters that we select for our reserves. In this wine, the most innovative grape selection methods are combined with the traditional carbonic maceration method typical of the Rioja Alavesa.. Wine type: Carbonic Maceration Red OD: Rioja Varieties: 85% Tempranillo, 5% Grenache, 10% Viura & Malvasia. Alcoholic strength: 13,5% Elaboration: Nose boxes 12 kg of grapes from vineyards of 60 middle years. Controlled temperature prior to fermentation in cold rooms specially designed for this during a period of 24 hours (4-6 degrees). Selection of grapes on the table and separation of shoulders and ends. This wine is made from the tips of the clusters selected for Remírez de Ganuza by the traditional carbonic maceration method.. -
Luis Alegre Roughing red wine carbonic maceration 2018
With a limited production of 3.000 bottles, Luis Alegre Roughing 2017 it is elaborated with grapes from vineyards of 60 years of age. Once harvested manually, is encuban whole bunches and these undergo the technique of the carbonic maceration. After pressing, for obtaining of the must-wine, it is carried out a controlled fermentation between 16 and 17 degrees celsius during 4 the 5 additional days. After a process of stabilization between 4 and 5 weeks, the wine rests for a single day in French oak barrels for, below, proceed to grinding and bottling. -
Luis Alegre red wine carbonic maceration
Selection of grapes of viura from vineyards 35 years old. Vintage manual. Vatting of bunches with stems in stainless steel tanks and a “bed” of white wine to not “blow out” the first bunches. 4-5 days of carbonic maceration, pressing and end of fermentation. AcknowledgementsGuide Gourmet 92Success: healthy, ripe grapes since there is no breeding to “cover up” defects.Always among the best of Spain in the two contests, the most prestigious wines young
