SPAIN


Alaia
2000 Blend

Viticulture

Vineyard:
Soil Type: Sand and clay.
Vine Age: 5 to 8 years.
Irrigation: No irrigation
Harvest Date:
Yield: 1.1 a 1.6 Kg per cluster.

Vinification:

This wine is a blend of 50% Prieto Picudo, 45% Tempranillo,
5% Merlot.
The fruits are selected in the vineyard to their best acidity and alcohol levels. The grapes are picked in 14kg boxes.
After destemming the fruits are gently pressed.
The must is cooled down to 14ºCentigrade for maceration.
The grapes and the must macerate for 10 to 15 days at a temperature from 12 to14ºCentigrade for aroma and color extraction.
For the fermentation process, the must is left to soak with the skins for approximately 7 days at a maximum temperature of 25 to 26ºCentigrade.
During the fermentation process we remount the must using turbo-remounters to increase oxygenation and develop the aromas.
When fermentation is finished, after about 7 days, the solids are separated from the wine.
The wine is then aged for 4 months in 225 liters new French oak barrels.

Tasting Notes:

Color: Red cherry color, brilliant.
Nose: Clean and of a half intensity, ripe fruit aromas lactic notes, balsamic (cigar box), toffee and slight spices, black pepper.
Palate: Light in the mouth, fruity, fresh and balanced, well integrated barrel aromas and long aftertaste, dry finish. Clean aftertaste where the ripe fruit aroma returns.
Other:

Chemical Analysis:

Alc (%): 12.5
RS (g/l): 1.4
TA (g/l): 5.03
pH: 3.7
2004 | 2002 | 2000 - CLOSE