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Finca el Carril Roble
Red
Red wine.
Varieties
Tempranillo, Petit Verdot, Syrah.
Fermentation
21 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 Tasting
Wine 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 pairing
Ideal wine for manchego grilled lamb, stews, all kind of cheese and red meat.
Recommendations
Preserve at a constant temperature below 16ºC.70-75% of humidity and darkness. Temperature: 18ºC.
Presentation
75, 150, 300, 500 cl 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
