Corazon Loco D.O Manchuela -:PREMIUM :RED WINE
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- VARIETIES :40% Syrah, 30% Petit Verdot, 30% Cabernet Sauvignon.
- FERMENTATION : 15 days of pre fermentative maceration after passing through "Boreal" at 10ºC. 20 days of maceration-fermentation. Fermentation controlled temperature: 26ºC.
- WINE TESTING :Corazon Loco Premium represents all the passion eff ort, dedication and love with which the family has worked the land. Aromas of incense, cocoa, clove, licorice and ripe fruit join a velvety, greedy and intense mouth. The possible emergence of precipitates is natural because it is not subject to any fi ltration, which shows the quality and purity of the wine.
- BASIC FOR THE PAIRING:Ideal with cheeses, red meats, stews, casseroles and game.
- RECOMMENDATION :Preserve at a constant temperature below 16ºC. 70-75% of humidity and darkness. Recommended temperature of storage: 18ºC.
- PRESENTATION :Conical bottle of 75 cl. 6 bottles carton box.
- Owners: Iniesta Family.
- Technical consultant: Rafael Orozco and Luis Jimenez.
- Oenologist :Juan Jose Muñoz.
- Viticulture: Agustín Lázaro.
- Name of wine:Corazón Loco Premium.
- Vintage:2012
- Harvest rating: Very good.
- Presentation: 75 cl bottle.
- Origin: Vineyards in property.
- Region: La Manchuela.
- Municipality: Fuentealbilla.
- Plots: Mocoticos, Carril de Iniesta.
- Soil: Clayey-silt in character
- Date of grape harvest: First fortnight of October.
- Orography: Terraces and gentle slopes.
- Orientation: North-south.
- 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: Shyrah, Petit Verdot, and Cabernet Sauvignon.
- Stock age:Between 5 and 30 years.
- Pruning style: Cordón royat.
- Cultivation techniques:Agricultural machinery adapted to the orography.
- Irrigation: Only in extreme cases and concrete phenolic states.
- Ageing: 18 months in oak barrels (100% French). 300 L barrels. 12 months in bottle at the winery.
- Alcohol: 13.5 % 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.