Corazon Loco D.O Manchuela -: WHITE WINE
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- VARIETIES : 60% Sauvignon Blanc, 40%Verdejo
- FERMENTATION : 7 days of pre fermentative maceration after passing through "Boreal" at 5º C. 15 days with selected yeasts in stainless steel tanks with controlled temperature.
- WINE TESTING :Wine made with varieties Sauvignon Blanc and Verdejo. Pale yellow colored with green trim. In nose highlights its fruity expression, grapefruit, green apple, mango and passion fruit combined with fl oral notes. A tasting mouth, it has a nice soft entry prevailing tropical fruit. Long ending, citric aftertaste.
- BASIC FOR THE PAIRING: Ideal as appetizer, accompanied by salads, fresh cheeses, fishes and seafood, and all kinds of rice.
- RECOMMENDATION :Preserve at a constant temperature below 16ºC. Humidity and darkness of 70-75%. Temperature of storage: 6ºC.
- PRESENTATION : 75cl elite green Bordeaux bottle. Cardboard case holding 6 bottles.. Carton of 6 bottles.
- Owners: Iniesta Family.
- Technical consultant: Rafael Orozco and Luis Jimenez.
- Oenologist :Juan Jose Muñoz.
- Viticulture: Agustín Lázaro.
- Name of wine: Corazón Loco Blanco.
- Vintage: 2012
- Harvest rating: Excellent.
- Presentation: 75 cl bottle.
- Origin: Vineyards in property.
- Region: La Manchuela.
- Municipality: Fuentealbilla.
- Plots: Viaril, Corral de las tías and Carril de Iniesta.
- Soil: Clayey-silt in character.
- Date of grape harvest: First fortnight of September.
- Fermentation: 14ºC in stainless steel tanks
- 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: Verdejo, Sauvignon blanc.
- Stock age:Between 5 and 7 years.
- Pruning style: Cordón royat.
- Municipality:Cordón royat.
- 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
- Altitude: 770m of altitude.
- Volatile acidity: 0,2 gr/l. of acetic acid
- Residual sugar: 4,0 gr/l.