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Ribera del Duero, Crianza, Pago de los Capellanes

Ribera del Duero, Crianza, Pago de los Capellanes 2014

Spain

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Availability: In stock.

£22.50
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Product details

  • Variety

    Tempranillo
  • This Crianza is made from Tinto Fino (Tempranillo) and has been aged for 12 months in new and one-year-old medium-toast French barrels. On the nose this wine is bursting with intense aromas of ripened cherries and plums with hints of vanilla and well-integrated oak. This is similar on the palate with subltle flavours of leather and liquorice in the background. The finish is long and elegant. This full bodied wine is ready to drink but will age well for a further three to five years.
  • Alcohol

    13.5
  • When to drink

    Drink now
  • Bottle

    75
  • Style

    Richly Textured & Full Bodied Red

Press ReviewPress

SPLASH OUT WINE - Sumptuously pure Tempranillo with sweet aromas of liquorice spice.

Anthony RoseThe Independent

Winemaking

A selected harvest with low yields of 5,000 kilograms per hectare. The Harvest began in early October using a careful selection process whereby only the parcels showing higher concentration of colour are selected. The remaining clusters are rejected. After a brief period of chilled pre-fermentation, spontaneous fermentation is initiated without adding yeast. During the 22 day fermentation period, the wine is pumped over and agitated daily to control extraction, density, temperature and evolution of the yeast. After fermentation, the wine then undergoes malolactic fermentation. This begins without the addition of bacteria. A temperature of 20ºC is maintained for a period of 22 days to control the levels of lactic and malic acids. When the malic acid reaches a level of less than 0.1g/l, the wine is separated from the lees and transferred directly into oak barrels without undergoing filtration, fining or cold treatment. For twelve months the wine ages in new and almost new French Oak barrels (none of which have more than three years of use). At the end of this the wine is filtered solely by open pore plates and is then bottled. It is then aged a further twelve months in bottle.


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