great grog
Rioja Vega Gran Reserva 2015, Edinburgh, Scotland

RIOJA VEGA GRAN RESERVA 2017

£19.75

Rioja. A proper fine wine- all things in seamless balance- elegant, liqueur cherries and toasted oak.
Tempranillo, Mazuelo, Graciano
3 years in American oak barrels

In stock

SKU: 00657 Categories: ,

Description

The top tier of Spanish wine ageing and with that, superb quality. With a minimum of 5 years ageing with at least two in oak. Elgant dark berry fruit, balsamic notes and heavy yet not overpowering oak characters of vanilla pod and toast. The tippy top of Spanish wine.

GRAPE Tempranillo, Graciano, Mazuelo CLOSURE Cork
REGION Rioja VEGETARIAN
VINTAGE 2015 VEGAN
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 29ºC. Maceration in contact with the skins for 15 days at 18ºC. Three years in American oak barrels, followed by at least two years ageing in the bottle.

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