Nr. 99681587
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2004 Remírez de Ganuza - Rioja Gran Reserva - 1 Flaske (0,75Â l)
The 2004 vintage received 100 Parker points, a privilege reserved for very few. With a production of approximately 2,000 bottles, it is a selection of the finest vines and barrels, with an average vine age of 60 years and a three-year aging process that, contrary to what one might expect, yields a very fruity red wine, with the toasty oak blending perfectly with the fruit.
It is consistently approachable, fruity, round, and smooth. The vineyard is spread across six locations in the Sierra Cantabria mountains: Samaniego, Leza, Elciego, San Vicente de la Sonsierra, Laguardia, and Ábalos. Grapes are hand-harvested in 12 kg crates. VARIETIES: Tempranillo, Graciano, and white grapes. WINEMAKING: Pre-fermentation temperature is controlled in specially designed cold storage chambers for 24 hours (between 4 and 6ºC). Selection at the sorting table. Shoulders of destemmed bunches. Fermentation in French oak vats. Malolactic fermentation in new French oak barrels. Aging: 40 months in 100% new French oak barrels.
Nr. 99681587
Ikke lenger tilgjengelig
2004 Remírez de Ganuza - Rioja Gran Reserva - 1 Flaske (0,75Â l)
The 2004 vintage received 100 Parker points, a privilege reserved for very few. With a production of approximately 2,000 bottles, it is a selection of the finest vines and barrels, with an average vine age of 60 years and a three-year aging process that, contrary to what one might expect, yields a very fruity red wine, with the toasty oak blending perfectly with the fruit.
It is consistently approachable, fruity, round, and smooth. The vineyard is spread across six locations in the Sierra Cantabria mountains: Samaniego, Leza, Elciego, San Vicente de la Sonsierra, Laguardia, and Ábalos. Grapes are hand-harvested in 12 kg crates. VARIETIES: Tempranillo, Graciano, and white grapes. WINEMAKING: Pre-fermentation temperature is controlled in specially designed cold storage chambers for 24 hours (between 4 and 6ºC). Selection at the sorting table. Shoulders of destemmed bunches. Fermentation in French oak vats. Malolactic fermentation in new French oak barrels. Aging: 40 months in 100% new French oak barrels.
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