SPAIN


Alaia
2004 Blend

Viticulture

Vineyard:
Soil Type:
Vine Age:
Irrigation: No irrigation
Harvest Date:
Yield:

Vinification:

This vintage is made of 50% Prieto Picudo, 45% Tempranillo and 5 % Merlot.
First, the grapes are carefully selected in the vineyards, taking into consideration the acidity and alcohol level. The grapes are harvested in 14kg boxes.
The grapes are then de-stemmed and slightly pressed in order to extract the best must to make the maceration process easier.
The grapes are then transferred into an interchanger device to reduce the musts temperature from 18-20º Centigrade to 12 to 14. This process will prevent fermentation during maceration. The grapes are then left to macerate from 10 to 15 days to develop the color and the aroma.
Fermentation takes about 7 days and the grape skin is left with the musts during that process; the maximum temperature will be between 25 and 26º Centigrade.
During the fermentation process the must is remounted using turbo-remounters to increase oxygenation and aromas.
Once the fermentation is completed the solids are separated from the wine.

The wine is then aged for 4 months in new French oak barrels.

Tasting Notes:

Color: Red, bright Cherry color.
Nose: Clean and medium intensity fruit aromas with some lactic notes, balsamic (cigar box), toffee with some slight spices.
Palate: It is light in the mouth, fruity, fresh and balanced with a good oak integration and a long dry finish.
Other: Can be appreciated on its own or with rich dishes.

Chemical Analysis:

Alc (%): 12.5
RS (g/l): 1.5
TA (g/l): 5.04
pH: 3.7
2004 | 2002 | 2000 - CLOSE