TASTING NOTES OF Pago de los Capellanes Reserva 2004:

Made with Tinto Fino (90%) and Cabernet Sauvignon (10%), it offers sight intense ruby ​​color with garnet tones clean.

The nose is fine complex, with tones of ripe fruit, especially cherry, currant, cassis, in harmony with the tones of good wood, spices (vanilla, coconut) and a background of licorice.

In the mouth, a great balance, with a tasty way, greedy for the maturity of its tannins and lively turn by good acidity it has.

Final comprehensive aromatic nuances that go on in a thin and elegant aftertaste.

VINEYARD: Payment of Chaplains. From our own, Tempranillo or Tinto Fino and 10% of Cabernet Sauvignon vineyards, we make our reservation.

PREPARATION: After extensive monitoring the harvest date is decided based on the maturity of the grapes, leading independently varieties to 20.000 liters tanks for fermentation separately. Vintage starts with the more mature fields. At the entrance of the grapes in the winery, deposits with native yeast (foot of Cuba) are seeded and the alcoholic fermentation starts for 30 days. The start of malolactic fermentation is controlled at 20 °C for 22 days, finally the transfer is made by separating the lees and unfiltered clarify or go through cold leads directly to the wine barrels.

Fermentation and maceration: A prefermentation cold starts for 6 days below 14 °C for 30 days and run off by bleeding and without addiction presses.

Malolactic: Slow and relaxed without the addition of bacteria at 20 for 28 days.

AGEING: 18 months in new French oak barrels.

BOTTLING: the blend is made and bottled without going through cold, or clarify or filter.

CONSUME: You can serve from 2008 to 2014 between 16-18º C. Ideal for appetizers and cheeses.

Performance: Less than 5,000 kg / ha

Analytical characteristics:

Total acidity: 6.5 ° / l

Volatile acidity: 0.68 g / l

Reducing sugars: 1.6 g / l

pH: 3.6