Almoroig
16,30€
Vino Tinto Crianza Alta Expresión (Ar. La Pradera)
PUNTUACIONES:
·2007 – 91 puntos – 5 Estrellas – Guía Peñín 2012.
·2007 – 91 puntos – Guía Peñín 2011Almoroig 2007 – 90 puntos – Revista Wine & Spirits, USA
·2007 – Medalla de Oro – Wein Trophy 2011 – Berlin
·2007 – Medalla de Oro – AWC Vienna 2010
·2006 – 90 puntos – Guía Peñín 2011
·2006 – Hoja de Parra de Bronce – Wine Masters Challenge 2009 – Portugal
·2005 – 91 puntos – International Wine Cellar – Septiembre 2008
·2005 – 90 puntos – Wine Advocate #175 (Parker’s) – Cata de Febrero 2008
CRIANZA: 13 meses
EMBOTELLADO: Junio 2008
PRODUCCIÓ: 14.000 Botellas
GRADUACIÓN: 14,5º
Descripción
Crianza Red Wine (Ar. La Pradera)
AWARDS:
·Almoroig 2007 – 91 points – 5 stars – Guía Peñín 2012.
·Almoroig 2007 – 91 points – Guía Peñín 2011
·Almoroig 2007 – 90 points – Revista Wine & Spirits, USA
·Almoroig 2007 – Gold medal – Wein Trophy 2011 – Berlin
·Almoroig 2007 – Gold medal – AWC Vienna 2010
·Almoroig 2006 – 90 points – Guía Peñín 2011
·Almoroig 2006 – Hoja de Parra de Bronce – Wine Masters Challenge 2009 – Portugal
·Almoroig 2005 – 91 points – International Wine Cellar – Septiembre 2008
·Almoroig 2005 – 90 points – Wine Advocate #175 (Parker’s) – Cata de Febrero 2008
VINEYARDS SITUATION:
Municipalities of Beniarrés, Alcocer de Planes, Alcoi, Gorga y Planes.
VARIETIES:
69% Monastrell / 16% Giró (native Garnatxa) / 15% Garnatxa Tintorera.
VINIFICATION:
The grape harvest was hand-made, with die-cut boxes of 12 kg, after a special processing of the vines.First of all, in September, the Giró was harvested; secondly the Garnacha Tintorera. The Monastrell took a long time, until the mid October. The grape, inside the boxes, stayed in a cold-storage room for 5 days at 5’5 degrees. After stalking, the must and the skins were poured into inox casks of 5,000 litres. They were placed on the top, where a previous cold maceration was made.
Later, the alcoholic fermentation was started. This was going on at the same time that the liquid must flowed, through constant pumps, between the oak French casks of 4,000 litres (where the must fell by force of gravity) and the inox casks of 5,000 litres, placed on the wood oaks, where the skin was. All this process was made in a totally reducing environment. All varieties were fermented separately. The maceration lasted about 20-25 days. Part of Monastrell was fermented and macerated into opened oak French casks of 500 litres during 25 days. Removed were made 2 a day.
AGING:
The Giró grew up in the oak Frech casks of 4,000 litres. The Monastrell and the Garnacha Tintorera grew up during 9 months into oak French casks of 225 and 500 litres. The aging was made by varieties and with fine lees during 9 months. Finally, the definitive coupage was made staying into casks until the bottling.
AGING:
13 meses.
BOTTLING:
Junio 2008
PRODUCTION:
14.000 Botellas.
ALCOHOL CONTENT:
14’5º
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