Finca El Carril D.O Manchuela -: VALERIA:Barrel fermented white wine.
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- VARIETIES : 75% Chardonnay, 25% Macabeo.
- FERMENTATION : Fermentation in a French oak barrel of 300l. Brief pre-fermentation maceration after the pass through "Boreal" at 5ºC. 15 days with selected yeast and controlled temperature of fermentation.
- WINE TESTING : Wine made with Chardonnay variety. Born from the passion and work of Iniesta-Luján Family. Resulting from the best grapes selection. Fermented in French oak barrels, giving body, unctuousness, complexity and structure to this elegant Chardonnay, joining a great aromatic white flower and stone fruits intensity.
- BASIC FOR THE PAIRING:Perfect with soft and cured cheeses, smoked, pate, white meets, rice and fish with smooth sauce.
- RECOMMENDATION :Preserve at a constant temperature and below 16ºC. 70-75% of humidity and darkness. Temperature: 6ºC.
- PRESENTATION : 75 cl bordeaux green elite bottle. Natural cork flower. 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 Valeria.
- Harvest rating: Excellent.
- Presentation: 75 cl bottle.
- Origin: Vineyards in property.
- Region: La Manchuela.
- Municipality: Fuentealbilla.
- Soil: Clayey-silt texture.
- 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 Viogner.
- Stock age:Between 5 and 30 years.
- Pruning style: Cordón royat.
- Fermentation: French oak barrels.
- Cultivation techniques: Agricultural machinery adapted to the orography.
- Irrigation: Only in extreme cases and concrete phenolic states.
- Ageing: 5 months in new French oak barrels.
- Alcohol: 13 % vol.
- Total acidity: 5,5 gr/l. of tartaric acid
- PH: 3,4
- Volatile acidity:0,2 gr/l. of acetic acid
- Residual sugar: 2,5 gr/l.