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卡里尔庄园干红葡萄酒
葡萄品种：添普兰尼洛，西拉，小维多
陈酿：在300L的（100%美国）橡木桶内桶陈酿6个月，在瓶中陈酿12个月。
添普兰尼洛和覆盆子和甘草的微妙结合，完美地给整体补充了如“小维多”一样强劲的品种。紫罗兰的花香，玫瑰花瓣和黑莓的香气，有着成熟水果的浓烈回味，优雅而悠长。
配菜：曼切戈烤羊肉、炖汤、所有干酪和红肉。
建议：储存在温度为16℃以下，湿度为70-75%，避光。适饮温度：18℃
规格：75cl /150cl /300cl/ 500cl 波尔多高级绿瓶 包装：6瓶/箱(75cl）
产区：DO曼切艾拉
酒精度：14%vol
Finca el Carril Roble
Red
Red wine.
VarietiesTempranillo, Petit Verdot, Syrah. Fermentation21 days with selected yeast and controlled temperature of fermentation: 25ºC.One week of pre fermentation maceration after the pass through "Boreal" at 5º C. Fermentation-maceration for 2 weeks. Wine TastingWine made with Tempranillo, Petit Verdot and Syrah varieties. Dark cherry colored, strong. High aromatic intensity. Combining ripe fruit and toasts, vanilla and coconut resulting from its aging in American oak barrels. In mouth it is fresh and unctuous, with soft and polished tannins and delicious fruity hints. Complex and elegant with a long and balanced ending. Basis for the pairingIdeal wine for manchego grilled lamb, stews, all kind of cheese and red meat. RecommendationsPreserve at a constant temperature below 16ºC.70-75% of humidity and darkness. Temperature: 18ºC. Presentation75 cl bordeaux green elite bottle. Carton of 6 bottles.
Technical data sheet
Propietario: | Iniesta Family |
Asesor técnico: | Rafael Orozco and Luis Jimenez. |
Enología: | Héctor Martínez. |
Viticultura: | Agustín Lázaro |
Nombre del vino: | Finca el Carril Red. |
Calificación cosecha: | Very good. |
Presentación: | 75, 150, 300, 500 cl bottle. |
Procedencia: | Vineyards in property. |
Región: | La Manchuela. |
Municipio: | Fuentealbilla |
Suelos: | Clayey-silt texture. |
Orografía: | Terraces and gentle slopes. |
Orientación | South-west. |
Altitud | 770 m of altitude. |
Clima: | Mediterranean characteristics, with a significant day/night variation due to its altitude. More than 3000 hours of sun per year. |
Pluviometría anual: | Less than 400mm |
Variedades de uva: | Tempranillo, Petit Verdot and Syrah |
Edad de las cepas: | Between 5 and 30 years. |
Estilo de poda: | Cordón royat. |
Técnicas de cultivo: | Agricultural machinery adapted to the orography. |
Irrigación: | Only in extreme cases and concrete phenolic states. |
Fecha de vendimia: | First fortnight of October. |
Fermentación: | 14ºC in inox steel deposits. |
Agening | 6 months in American oak barrels, medium toast. |
Analisis
Alcohol: Total acidity: PH: Volatile acidity: Residual sugar: | 14 % vol. 5,0 gr/l. of tartaric acid3,6 0.44 gr/l. of acetic acid2,6 gr/l. |
Awards
Tempranillos al mundo 2011 Plata | |
Concours Mondial Bruxelles 2012 | |
Tempranillos al mundo 2013 Oro | |
Bacchus Plata 2014 | |
Bacchus 2016 Oro | |
Tempranillos al mundo 2016 Plata | |
Bacchus 2017 Plata | |
Concours Mondial Bruxelles 2017 Plata |
HE LEÍDO Y ACEPTO LAS CONDICIONES
