Vegamar Reserve 75cl

PREPARATION

Grapes: Cabernet Sauvignon, Syrah and Grenache.

They select the best grapes from our Cabernet Sauvignon, Merlot and Syrah vineyards at their optimal point of ripeness and harvest them at night to take advantage of the freshness and avoid oxidation during the harvest until they arrive at the winery. 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. We apply liquid CO2 at -30°C to cool the harvest in line to 10°C and prevent oxidation in the must. Macerate for 3 days at 12°C with abundant pumping over and, once fermentation has started, let the temperature rise to 28°C for 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 American oak barrels.

TASTING

View:

Red with tile trim.  

Nose:

High intensity, complex, with tertiary aromas and memories of nuts, ripe fruit, cocoa, on a background of toasted oak wood.  

Mouth:

Velvety, unctuous, with very polished and soft tannin. Very complex and intense and a very long finish with memories of jam and toffee with balanced acidity.   Recommended temperature: Store at 12º-14ºC.