Alta Pavina Pinot Noir (70% Pinot Noir, 30% Tempranillo) Citius Pinot Noir (100% Pinot Noir) The madness of the Ortega brothers leads them to produce Pinot Noir two kilometers from the Duero River in Valladolid. With close to 1,000 meters altitude and extreme weather conditions, this project begins planting the vineyard in 1985, culminating with amazing wines worldwide. The Spanish Pinot Noir takes you to a world of sensations never before experienced..
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Tag Archives: Pinot Noir
Alta Pavina Pinot Noir
VT Castilla y Leon – 70% Pinot Noir, 30% Tempranillo Soft red that expresses a medium body. Aromas of ripe fruits are blended elaborately with oak that lends it some toasted, balsamic essences. On the palate it is well-rounded and easy to drink. The Tempranillo varietal provides some lightly sweet notes that balance out the relatively drier Pinot Noir. Harmonious and elegant finish..
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Citius Pinot Noir
VT Castilla Y Leon – 100% Pinot Noir Cherry red, clear and brilliant appearance. On first impression, very fresh aromas of red fruit mixed with some very elegant toasted French oak. It is expressive and velvety. Nose elegant and fine. Expressive and alive on the palate. Very good balance between fruit and oak. All the taste of the varietal mixed with the powerful characteristics of the Duero River terroir. A unique Pinot Noir..
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Lucatoni Pinot Noir Reserva
Location Estate: Yerbas Buenas Sub-region: Maule Valley Soil: Sandy loam Viniculture Age of vines: 8 years Vine management system: Trellis Density: 3,330 plants/hectare (1,350 plants/acre) Yield: 12 tons/hectare (4.9 metric tons/acre) Harvest method: Hand picking, with double selection in vineyard, in the second half of March. Climate The Yerbas Buenas estate is in an area close to the Andes Mountains with a warm temperate climate. The influence of the mountains is revealed in the lowest temperature average of Chile’s Central Valley region. Annual rainfall averages about 800 millimeters (32 inches), almost all in the winter months. Soil Shallow alluvial soils of sandy loam, brownish-gray, rocky; subsoil composed of boulders and rounded rocks in sandy matrix. Vinification Maceration: 14-16 days. Extraction: Traditional pumping-over and punching. Fermentation: Starts with active dry yeast (Bayanus) Temperature: 18-20 degrees Celsius (64-68 Fahrenheit. Aging: Wine aged over its lees in contact with French oak for.
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Lucatoni Pinot Noir
Location Apellation: Curico Valley Varietal Range: Pinot Noir Soil: Sandy Loam Viniculture Age of vines: 10 years Training system: Vertical Shoot Position (VSP) Density: 3,330 plants/hectare (1,350 plants/acre) Yield: 12 tons/hectare (4.9 metric tons/acre) Harvest method: Mechanical harvest during the last 2 weeks of March. Climate Warm temperate climate with a Mediterranean rainfall regime and a wide fluctuation between daytime and nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles) and the Andes mountains (50 kilometers, or 37 miles). These vineyards receive coastal breezes during the afternoon which help keep summer temperatures moderate. Annual precipitation averages about 600 millimeters, or 23.6 inches, concentrated in the winter months. Vinification Maceration: 4-16 days. Extraction: Traditional pumping-over and punching. Fermentation: Initiated with active dry yeast (Bayanus) at temperatures ranging between 18-20 degrees Celsius (64-68 Fahrenheit). Aging: Wine aged in stainless steel tanks with oak contact for 6 months. Tasting Notes Appearance: Cherry-colored with red highlights. Nose: Intense nose of strawberry, clove, coffee.
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DO Cava
Bodegas Sumarroca (Subirats, Barcelona) Cavas Masachs (Torrelles de Foix, Barcelona) History The origin of Cava is associated to the splendour of Catalan viticulture by mid XIXth century. The studies of microbiology carried out by Louis Pasteur applied to wine, involved a control of the second fermentation in the bottle and the discovery of cork allowed to avoid the losing of bubbles produced in the wine. The Champenoise or traditional method was born this way. In the XIXth century some families from Sant Sadurní d’Anoia started to investigate that new technique of elaboration applied to vineyards on the area, as a result of their studies and attempts related to the prestigious Institut Agrícola Català de Sant Isidre. Cava was born consequently achieving its own peculiar identity different from any other sparkling wine of quality. In 1872 the first bottles of Cava were produced in the town of Sant Sadurní d’Anoia following.
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