Vegamar Essence 75cl.

PREPARATION

Grapes: Syrah and Grenache.

They carefully select the best grapes from their Garnacha Tinta and Syrah vineyards at their optimal point of ripeness and harvest them at night to achieve the lowest possible temperature and avoid oxidation during the harvest until the winery arrives. They have hopper trailers that go directly from the vineyard to the winery. The harvest is received throughout the night in the winery and they proceed to destemming and crushing. They apply liquid CO2 at -30°C to cool the harvest in line to 10°C and prevent oxidation in the must. Macerate for 4 days at 12°C with abundant pumping over and once fermentation has started, they let the temperature rise to 26°C for more than 15 days to obtain the color and use up the sugar. They use a selection of yeasts. They microoxygenate the wines to stabilize the color and carry out malolactic fermentation in tanks with a selection of lactic acid bacteria cultures. They vinify the different varieties separately and make the blend before bottling after aging for at least 14 months in new, first-use French oak barrels.

TASTING

View:

Intense red color.  

Nose:

Very high intensity, powerful, combining new toasted French oak wood with a background of very ripe red fruit.  

Mouth:

Dense, impressive, with very smooth and elegant tannins, with a very long finish with hints of ripe red fruit jam and toffee with balanced acidity.   Recommended temperature: Store at 12º-14ºC.