Finca El Carril D.O Manchuela -: Minuto 116:young white wine.
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- VARIETIES : Macabeo, Moscatel.
- FERMENTATION : 28 days with selected yeast, temperature of fermentation: 15ºC Brief pre fermentative maceration after the pass through "Boreal" at 10º C.
- WINE TESTING :Pale yellow with green trim. Bright and with little tear. The nose comes fi rst with a very cool touch of green apple and little by little one can slowly appreciate more mature notes, but always with white fruit with a characteristic fennel background. We can also denote a small fl ower note, like soap. Very fresh on the nose. On the palate with a fruity character. A bit strong but not unpleasant acidity. Medium after taste and with a very nice critic hint.
- BASIC FOR THE PAIRING:Not very fatty fish, salads and pasta in general.
- RECOMMENDATION :Preserve at a constant temperature and below 16ºC. 80% of humidity and darkness. Consumption: Temperature: 6ºC.
- PRESENTATION : 75 cl Bordeaux Green Elite bottle. Cork: natural.
- Owners: Iniesta Family.
- Technical consultant: Rafael Orozco and Luis Jimenez.
- Oenologist :Juan Jose Muñoz.
- Viticulture: Agustín Lázaro.
- Name of wine: 116 Minute White.
- Harvest rating:Very good.
- Presentation: 75 cl bottle.
- Origin: Vineyards in property.
- Region: La Manchuela.
- Municipality: Fuentealbilla.
- Plots:Fuentealbilla.
- Soil: Clayey-silt in character.
- Date of grape harvest: First fortnight of September.
- Orography:Terraces and gentle slopes.
- Orientation: South-west.
- Altitude: 770m of altitude.
- Climate:Mediterranean characteristics, with a significant day/night variation due to its altitude. More than 3000 hours of sun per year.
- Annual rainfall: < 400 mm.
- Grape varieties: Macabeo and Moscatel.
- Stock age:60 years.
- Pruning style: Cordón royat.
- Fermentation: 14ºC in inox steel deposits.
- Cultivation techniques:Agricultural machinery adapted to the orography.
- Irrigation: Only in extreme cases and concrete phenolic states.
- Alcohol: 12,5 % vol.
- Total acidity: 6,5 gr/l. of tartaric acid
- PH: 3,3
- Volatile acidity:0,44 gr/l. of acetic acid
- Residual sugar: 2,5 gr/l.