 PRODUCER PROFILE:
Agricultura y Bodega Renacimiento
de Olivares.
Winemaker: Carlos Moro
Total vineyard in Ha.: 7Ha.
Estate founded: 2000
Winery production total: 16.000
Region: D.O. Ribera del Duero.
Country: Spain |
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product's data sheet, Photo, Label
Wine Description:
This wine is elaborated from selected grapes coming from more than 25 years old
vineyards. Grapes are manually picked and carried to the winery in boxes with a
capacity of 20kg. Following a second grape selection, grape juice overcomes
fermentation during 8 days at a controlled temperature; then it carries on for 18
months the malolactic fermentation in 50 new oak barrels. Wine rests in the bottle
before it is launched to market.
Tasting Notes:
Sight: clean, bright, deep red with notable purple tones, very dense.
On the nose it is broad, and very complex, dominated by ripe black fruits (morello
cherry, blackberry and plum) among notable ageing aromas featuring noble
woods (cedar and ebony), spices such as cloves and vanilla, leather, liquorice
and coffee, with hints of roast coffee.
On the mouth it is elegant, broad, meaty structure with a powerful body and
notable backbone of potent, sturdy, well-controlled tannins; also very complex,
with a blend of sensations of fruit, spices and new wood. Long, lingering finish.
Format:
750 ml
Vineyard Characteristics:
Production area/ name of vineyard: Pago de las Celadillas and Pago
de Zurita
Size of vineyard: 7 Ha.
Soil composition: layers of clayey sand and limestone.
Training method: traditional red wine making.
Elevation: 850 m.
Vines/Ha.: 2.400 v/Ha.
Yield/Ha.: 2.500 k/Ha.
Exposure: Southwestern.
Year vineyard planted: 1983
Winemaking & Aging:
Varietal Composition: 100% Tempranillo.
Harvest Time: October.
First Vintage of this wine: 2001.
Bottles produced of this wine: 16.000
Fermentation:
- Fermentation container: Stainless steel tanks.
- Length of alcoholic fermentation (days): 10-14 days.
- Fermentation Temperature (°C): 26 º C.
Aging:
- Lenght of barrel aging: 18 months
- Length of bottle aging: 24 months
Analytical data:
Alcohol: 14.02%
pH level::
Residual sugar (g/l):1.35
Acidity: (g/l): 5,73
Dry extract(g/l): 28.8
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