Enrique Mendoza Dolç de Mendoza 50cl.

PREPARATION

Grapes: Monastrell.

The Dolç de Mendoza wine is only made in very special years when the grapes resist over-ripening until they are harvested in the first week of December. Once harvested, the bunches are crushed and destemmed to pass into stainless steel tanks for subsequent fermentation. The yeasts that transform sugar into alcohol ferment the must up to 15% alcohol. Due to the high alcoholic power, many die, leaving a large amount of sugar to ferment and giving the wine its correct level of alcohol and sugar. It is then vatted for 36 months in new American oak barrels to soften the tannins and give it toasted and smoky notes that appear in the aftertaste. It is bottled without being chilled and without being clarified, therefore with age it may have natural sediments.

TASTING

View: Dark cherry red color with violet reflections, high layer and dense in the glass.

Nose: Primary aromas of red berries such as blackberries, blueberries and strawberries with smoky and spicy notes such as cinnamon and clove.

Mouth: High level of glycerin and residual sugar. Soft tannins and clean acidity. Long aftertaste with fine smoky and toasted bread notes.