Vitola Reserva 2015

Miguel Merino: Vitola Reserva 2015

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Zum Winzer

93+
100
2
Tempranillo 96%, Graciano 4%
5
rot, trocken
12,5% Vol.
Trinkreife: 2021–2037
Verpackt in: 6er
9
seidig & aromatisch
pikant & würzig
3
Lobenberg: 93+/100
Tim Atkin: 93/100
6
Spanien, Rioja und Navarra
7
Allergene: Sulfite, Abfüllerinformation
lobenberg

Heiner Lobenberg über:
Vitola Reserva 2015

93+
/100

Lobenberg: Milchschokolade, Johannisbeere, Butterscotch, Holunder, eingekochter Kirschsaft, Kräuter, ein klassischer Rioja mit viel Kühle aber in einer modernen Interpretation, was für eine tolle Kombination: „the best of both worlds“. Kühl, saftig und frisch, Holundersaft, Herzkirsche. Reife Aromen, die aber gebündelt sind in einem Korsett von feinem neuem Holze, das alles unglaublich schön umrahmt. Im Abgang mit viel Würze, schönem Tannin und stützendem Gerbstoff aber auch saftigen Fruchtaromen. Macht einfach sehr viel Spaß! 93+/100

93
/100

Tim Atkin über: Vitola Reserva

-- Tim Atkin: Vitola hails from bony clay and limestone soils in the southern part of Briones and is a partnership of Tempranillo and 4% Graciano, aged in mixed French and American oak barrels. Fresh and floral, with black fruit flavours, subtle reduction, notes of mint and fresh herbs and understated wood spice. 93/100

Weingut über: Vitola Reserva

-- Weingut: Vitola Reserva comes from vines planted in a slope facing Northwest in the seventies. Its altitude and sun exposure lets us make this subtle, deep and balanced reserve wine.The vines were planted on bush in Briones in the 1970s. They are all placed on the slopes of those hills further away from the River Ebro –less fertile than the riverside.The grapes were collected by hand in small cases and selected at the sorting table. The fermention took place at a controlled temperature of 28oC in small stainless-steel vats. Two short remontages (pumping over) were applied daily during the first stage of the fermentation. Malolactic fermentation started spontaneously and went through perfectly well right after the alcoholic fermentation.Two years in 30 barrels crafted with American oak staves and French oak bottoms, made by Murua coopers . Rackings every 6 months, keeping the bottoms apart. Every 2 months all the barrels were topped to avoid oxidation.

Mein Winzer

Miguel Merino

Mit nur rund 13 Hektar gehört Miguel Merino zu den kleinsten Bodegas Spaniens. Aufgrund der großen Pflanzabstände in Spanien sind 13 Hektar wirklich klein.