Wine

Wine Label

Wine Techsheet

Winery: BODEGAS MONTEVANNOS, S.L.
Vintage: 2016
Winemaker: MIGUEL SAN JUAN LOPEZ
Type of Wine: ROBLE
Bottles Produced: 50000 Per Year
Region: DO Ribera del Duero
Composition: 86% TEMPRANILLO Y 14% MERLOT Per Year
MSRP: N/A
ExWorks (at Bodega): N/A
Searcher ID/Link: N/A
Awards
N/A
Wine Ratings
  • N/A Robert Parker
  • N/A Wine Spectator
  • N/A Wine Enthusiast
  • N/A Wine and Spirits
  • N/A International Wine Cellar
  • N/A Decanter
  • N/A Guia Penin
Shelf Taker
N/A
Wine Description

wine made with Tempranillo and Merlot grape varieties, coming from vines over 30-60 years old. The grapes placed at over 900 m above sea level.  The crop is harvested by hand when each individual plot has eached optimum ripeness. The grap is placed in cement vats.

After the fermentation, the wine ages 6 months in American oak barrels.

This vintage was rated as "VERY GOOD"

Tasting Notes

Deep cherri red colour with maroon rims. Clean and brilliant. Top layer. Long potent aroma with vanilla, coffee and liquorice blending with fleshy fruit (figs and peaches) and ripe black fruit (blackberry and redcurrant). In mouth is complex, tasty, round and potent wine; with vanilla, toasted aromas, and red fruit. with a slight mineral hint and sweet tannins. Its end is gruity, long and persistent.

Notes for Consumers
Optimal Serving Temperature: 16°C
Drink By: 2019
Pairing(s): THIS WINE CAN ACCOMPANY ANY KIND OF FOOD
Vineyards
Vineyard Size: Owns 33 hectares and its viticulture department controls an additional 50 hectares
Soil Composition: clay and chalky
Training Method: Winter pruning. The remains of pruning are crushed and they ar incorporated into the ground. Green pruning and crop thinning. 2 passes with cultivador to eliminate the weeds.Herbicide treatment(space between vine to vine).3 fungicide treatment for treating oidium, 2 for mildew and 1 for moths and mites.
Elevation:

Deep cherri red colour with maroon rims. Clean and brilliant. Top layer. Long potent aroma with vanilla, coffee and liquorice blending with fleshy fruit (figs and peaches) and ripe black fruit (blackberry and redcurrant). In mouth is complex, tasty, round and potent wine; with vanilla, toasted aromas, and red fruit. with a slight mineral hint and sweet tannins. Its end is gruity, long and persistent.

Feet
Exposure: The climatic and soil conditions of the Ribera, which boasts dry summers and severe winters
Harvest Date: N/A
Winemaking & Aging
Fermentation: with selected yeasts and temerature control system
Maceration Technique:: maceration for 16 days, with ttemperature control 22ºC with twice dauly pumping over and 1 delestage takes place daily. Bleeding and pressed
Length of Maceration: 16 days
Malolactic Fermentation: Malolactic fermentation in vats al 18ºC
Ageing (sur Lie): N/A
Ageing in Months: 6 Months
Analytical Data
Alcohol: 14.5%
pH Level: 3.73
Residual Sugar: 1.5 g/l
Acidity : 4.52 g/l
Dry Extract: 31 g/l
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