Finca El Carril D.O Manchuela -: RED WINE
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- VARIETIES : 60% Tempranillo, 30% Petit Verdot, 10% Syrah.
- FERMENTATION : 21 days with selected yeast and controlled temperature of fermentation: 25ºC.One week of pre fermentation maceration after the pass through "Boreal" at 5º C. Fermentation-maceration for 2 weeks.
- WINE TESTING : Wine made with Tempranillo, Petit Verdot and Syrah varieties. Dark cherry colored, strong. High aromatic intensity. Combining ripe fruit and toasts, vanilla and coconut resulting from its aging in American oak barrels. In mouth it is fresh and unctuous, with soft and polished tannins and delicious fruity hints. Complex and elegant with a long and balanced ending.
- BASIC FOR THE PAIRING: Ideal wine for manchego grilled lamb, stews, all kind of cheese and red meat.
- RECOMMENDATION :Preserve at a constant temperature below 16ºC.70-75% of humidity and darkness. Temperature: 18ºC.
- PRESENTATION : 75 cl bordeaux green elite bottle. Carton of 6 bottles.
- Owners: Iniesta Family.
- Technical consultant: Rafael Orozco and Luis Jimenez.
- Oenologist :Juan Jose Muñoz.
- Viticulture: Agustín Lázaro.
- Name of wine: Finca el Carril tinto.
- Harvest rating: Very good.
- Presentation: 75 cl bottle.
- Origin: Vineyards in property.
- Region: La Manchuela.
- Municipality: Fuentealbilla.
- Soil: Clayey-silt texture.
- Date of grape harvest: First fortnight of October.
- Fermentation: 14ºC in inox steel deposits.
- Orography: Terraces and gentle slopes.
- Orientation: South-west.
- Altitude: 770m of altitude.
- Climate:Mediterranean characteristics, with a signifi cant day/night variation due to its altitude. More than 3000 hours of sun per year.
- Annual rainfall: < 400 mm.
- Grape varieties: Tempranillo, Petit Verdot and Syrah
- Stock age:Between 5 and 30 years.
- Pruning style: Cordón royat.
- Municipality: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.
- Ageing: 6 months in American oak barrels, medium toast.
- Alcohol: 14 % vol.
- Total acidity: 5.0 gr/l. of tartaric acid
- PH: 3,6
- Volatile acidity:0,44 gr/l. of acetic acid
- Residual sugar: 2.5 gr/l.