|Just arrived the new vintage of Pago de Carraovejas Reserva 2014, this vintage will be the last one, because the Pago de Carraovejas will be the only one wine of the winery... and Reserva will disappear.
The wine Pago de Carraovejas Reserva, with denomination of origin Ribera del Duero, is elaborated with 78% Tinto Fino, 15% Cabernet Sauvignon and 7% Merlot. In format magnum to be able to enjoy it better.
Pago de Carraovejas Reserva 2014 vintage was marked by a very early start to the cycle. In April, the vineyards at Pago de Carraovejas already showed signs of activity, which is highly unusual. It was a very hot spring leading into a summer that was cooler than usual and enhanced by an unbeatable end to the cycle with a September that was more like summer than Autumn. The slow, careful grape-picking began on 26 September and ended on 18 October with the picking of the Cabernet Sauvignon. The rain around the time of the grape-picking lengthened the process but the quality and health parameters remained intact for such a peculiar—as regards weather—and promising vintage due to its quality.
The winery makes Reserva using selected grapes from vineyards with a greater potential for performance, in other words, with a fruit concentration and, at the same time, appropriate levels of acidity and firm, ripe tannins. The process respects the fruit and they work slowly and meticulously: they pick our grapes by hand and they transport them in crates. Depending on the plot of land they come from and the time they arrive at the winery, the grape may be put into cold rooms to prevent oxidation and preserve their aroma.
Then they perform a second selection process at the winery, rejecting any grapes that do not meet their criteria, using a selection table. The grapes are brought into the cellar and are allowed to settle naturally.
The vats are filled slowly and gently. Depending on the characteristics that the winery detects during the tasting, they ferment the grapes in stainless steel vats or French oak.
For this fermentation, the winery uses their own yeast, from their vineyard and is isolated by their team. This concept is partially responsible for the character of Carraovejas. During fermentation, a relatively low temperature is maintained, using dry ice if necessary. After the alcoholic fermentation, the undergo spontaneous malolactic fermentation, which takes place in stainless steel or oak, depending on the characteristics of the wines. The barrel ageing is marked by respect for the character of the wine. Most of it was aged in extra-fine-grain, French oak barrels for a minimum of 12 months – the time it remains in the cellar before being put on the market, bottled and sealed with selected natural cork.
Pago de Carraovejas Reserva the fruit notes must are holly blended with the wood tones, the tannins provide texture and roundness and the finish is long and intense.
Is recommend storing and consuming the Pago de Carraovejas Reserva wine between 14 ºC –16 ºC, keeping the bottles lying down and no sharp changes in temperature
Volume: 75 cl
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