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Rioja Vega Reserva Magnum

RIOJA VEGA RESERVA MAGNUM 2017

£33.59

Rioja. Unctuous, spicy, soft Rioja that has more medals than Mr T and in magnum almost as big! 75cl bottle for illustration purposes- not included!

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SKU: 00648 Categories: , ,

Description

With more medals than Mr T and in magnum almost as big, this Reserva is awesome – “I pity the fool who brings a wine to compete with this”. Red fruit softened with its extended time in oak. Rich, dark vanilla pod, cocoa bean and smooth mocha this is a cracking drop and there is plenty in bottle to share around.

GRAPE Tempranillo, Graciano, Mazuelo CLOSURE Cork
REGION Rioja VEGETARIAN Yes
VINTAGE 2017 VEGAN Yes
ABV 14% ORGANIC No

 

DRY    *________|________|________|________|     SWEET

LIGHT  |________|________|________|________ *    FULL BODIED

NO OAK    |________|________|________|________ *  OAKY

Additional information

Rioja Vega

Founded in 1882 in Haro , Rioja Vega originally started as Bodegas Felipe Ugalde. By 1921 it had officially become Rioja Vega, an estate based on the Chateau model of Bordeaux, surrounded by vineyards in Venta Jalon near Logrono. In 1983 it was bought by Principe de Viana who invested heavily in the vineyards and winery itself enabling them to concentrate on the quality of their wines. They even have their onw cooperage
Production

VITICULTURE
Grapes sourced from vineyards planted over 30 years ago close to the winery. Average altitude 400 m.
The soils are clay – silt – loam based with an abundance of pebble stones, which favour the quality of the tannins in the wines, increasing their ageing potential. The subsoil o-ers good drainage, with cracks that allow the roots of the vines to penetrate deeply in search of water and nutrients, helping consistency and body in the resulting wines. They allow for fine wine making and the development of true Tempranillo varietal character.

WINEMAKING PROCESS
The different grape varieties from several vineyards in the estate are vinified separately under strict temperature control, following individual maceration and extraction techniques depending on their different potential. Alcoholic fermentation for 10 days at a maximun temperature of 28ºC. Maceration in contact with the skins for 15 days at 18ºC.
After malolactic fermentation and racking took place coupage.
Ageing is made two years in American oak barrels, followed by at least one years ageing in the bottle.

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