Contino Graciano | Rioja DOC Ερυθρός Ξηρός (2015) 750ml | CVNE
Contino Graciano 14.1%alc., Ερυθρό , Ήπιο, Ξηρό, Ισπανικό Κρασί, Rioja DOC - Compania Vinicola Del Norte De Espana Cune (CVNE)
Contino Graciano Ερυθρός Ξηρός Graciano 2015 750ml / Compania Vinicola Del Norte de Espana Cune (CVNE) Cune
Χρώμα: Ερυθρός
Ποικιλιακή Σύνθεση: Graciano
Γεωγραφική Ένδειξη: D.O.C.A Rioja
Περιοχή: Rioja
Τύπος: Ξηρός
The grapes are manually harvested in our plot San Gregorio Grande, 3.7 Ha / 9 acres, planted in 1979 and 1989 (two areas) in which we make a first selection in the field in order to guarantee an optimum maturation. Alcoholic fermentation took place in 100 hectoliters French oak vats at controlled temperature between 28° and 30° C for 8 days, after a maceration of another 7 days, malolactic fermentation took place in new French oak barrels. During the ageing process, it remained in new barrels, French (90%) and Hungarian (10%) oak. After 15 months, the wine remains in bottle for a year before being released to market.
Cherry red color with purple hints. In nose, it is exotic and shows a high aromatic intensity with notes of black fruits in balance with the balsamic and spicy ones. We must highlight its elegancy together with its powerful structure.
Winemaking
Manual harvest in optimum ripeness conditions. The grapes came from San Gregorio Grande plot, 3.7 Ha planted in 1979 and 1989 (two areas). Alcoholic fermentation took place in 100 hectoliters french oak vats at a controlled temperature between 28° and 30°C for 8 days, after a maceration of another 7 days, malolactic fermentation took place in new french oak barrels. During the ageing process, it remained in 100% new french (90%) and hungarian (10%) oak barrels. After 15 months, the wine remained in bottle for a year before being released to market.
Vintage/Harvest
This vintage has been characterized by the good distribution of rainfall during all the months of the growing season, specially from October 2014 to September 2015, when 508 l/m2 were registered wich meant a 10% more than in previous year.
Regarding phenology, the beginning of the sprouting was the 2nd April and the beginning of the ripening the 12th July.