Museum Real Reserva
Case quantity may have a lead time of 1-2 days
ABV 14%
CIGALES D.O. is one of the smallest in Spain, with a bit more than 2500 hectares located in the heart of the Castilian plateau, between 700 and 800 m asl, with a fantastic thermal contrast between day and night and low rainfalls. Approximately one third of all vines, and this is one of Cigales’s best kept treasures, are older than 50 years of age.
That, together with the extremely poor soils (alluvial soil, with chalk and limestone and covered, on hilltops, by a thick layer of pebbles) take yields down to an average of 26-28 hl.
This Reserva wine is made with Tempranillo (100% also known as Tinto Fino or Tinta del País in the area) grapes from very old vineyards (from 60 to 100 years old) and very low yields (1500 kgs/ha in a good year).
All the grapes (harvested in 350 kg cases) are chilled upon reception (down to 12ºC), and in 2004 the maceration temperature was even lower (8ºC). The must was fermented in small stainless steel tanks (10-20.000kgs capacity) at 28ºC with frequent open remontages. 1/3rd of the wine goes through malolactic fermentation in new French oak and the wine is then aged in new French oak barriques for 20 months, followed by a further year and a half in bottle before release.
Dark cherry colour with maroon tones in the edge. The nose is complex, with the usual dark cherries and plums, complemented by notes of toasted new oak, cigar box, slate, coffee and cocoa. Fine acidity, concentrated and long in the aftertaste.
Definitely a must with roasted lamb, game and red meat in general.
ABV 14%
CIGALES D.O. is one of the smallest in Spain, with a bit more than 2500 hectares located in the heart of the Castilian plateau, between 700 and 800 m asl, with a fantastic thermal contrast between day and night and low rainfalls. Approximately one third of all vines, and this is one of Cigales’s best kept treasures, are older than 50 years of age.
That, together with the extremely poor soils (alluvial soil, with chalk and limestone and covered, on hilltops, by a thick layer of pebbles) take yields down to an average of 26-28 hl.
This Reserva wine is made with Tempranillo (100% also known as Tinto Fino or Tinta del País in the area) grapes from very old vineyards (from 60 to 100 years old) and very low yields (1500 kgs/ha in a good year).
All the grapes (harvested in 350 kg cases) are chilled upon reception (down to 12ºC), and in 2004 the maceration temperature was even lower (8ºC). The must was fermented in small stainless steel tanks (10-20.000kgs capacity) at 28ºC with frequent open remontages. 1/3rd of the wine goes through malolactic fermentation in new French oak and the wine is then aged in new French oak barriques for 20 months, followed by a further year and a half in bottle before release.
Dark cherry colour with maroon tones in the edge. The nose is complex, with the usual dark cherries and plums, complemented by notes of toasted new oak, cigar box, slate, coffee and cocoa. Fine acidity, concentrated and long in the aftertaste.
Definitely a must with roasted lamb, game and red meat in general.
ABV 14%
CIGALES D.O. is one of the smallest in Spain, with a bit more than 2500 hectares located in the heart of the Castilian plateau, between 700 and 800 m asl, with a fantastic thermal contrast between day and night and low rainfalls. Approximately one third of all vines, and this is one of Cigales’s best kept treasures, are older than 50 years of age.
That, together with the extremely poor soils (alluvial soil, with chalk and limestone and covered, on hilltops, by a thick layer of pebbles) take yields down to an average of 26-28 hl.
This Reserva wine is made with Tempranillo (100% also known as Tinto Fino or Tinta del País in the area) grapes from very old vineyards (from 60 to 100 years old) and very low yields (1500 kgs/ha in a good year).
All the grapes (harvested in 350 kg cases) are chilled upon reception (down to 12ºC), and in 2004 the maceration temperature was even lower (8ºC). The must was fermented in small stainless steel tanks (10-20.000kgs capacity) at 28ºC with frequent open remontages. 1/3rd of the wine goes through malolactic fermentation in new French oak and the wine is then aged in new French oak barriques for 20 months, followed by a further year and a half in bottle before release.
Dark cherry colour with maroon tones in the edge. The nose is complex, with the usual dark cherries and plums, complemented by notes of toasted new oak, cigar box, slate, coffee and cocoa. Fine acidity, concentrated and long in the aftertaste.
Definitely a must with roasted lamb, game and red meat in general.
ABV 14%
CIGALES D.O. is one of the smallest in Spain, with a bit more than 2500 hectares located in the heart of the Castilian plateau, between 700 and 800 m asl, with a fantastic thermal contrast between day and night and low rainfalls. Approximately one third of all vines, and this is one of Cigales’s best kept treasures, are older than 50 years of age.
That, together with the extremely poor soils (alluvial soil, with chalk and limestone and covered, on hilltops, by a thick layer of pebbles) take yields down to an average of 26-28 hl.
This Reserva wine is made with Tempranillo (100% also known as Tinto Fino or Tinta del País in the area) grapes from very old vineyards (from 60 to 100 years old) and very low yields (1500 kgs/ha in a good year).
All the grapes (harvested in 350 kg cases) are chilled upon reception (down to 12ºC), and in 2004 the maceration temperature was even lower (8ºC). The must was fermented in small stainless steel tanks (10-20.000kgs capacity) at 28ºC with frequent open remontages. 1/3rd of the wine goes through malolactic fermentation in new French oak and the wine is then aged in new French oak barriques for 20 months, followed by a further year and a half in bottle before release.
Dark cherry colour with maroon tones in the edge. The nose is complex, with the usual dark cherries and plums, complemented by notes of toasted new oak, cigar box, slate, coffee and cocoa. Fine acidity, concentrated and long in the aftertaste.
Definitely a must with roasted lamb, game and red meat in general.