VEREDA

VEREDA MEDITERRANEAN INTENSITY

Location: Finca Bonavista ( Ontinyent) and Finca los Almendros ( Caudete )

Altitude: 557m

Type of soil: Poor soils on slope, stony and calcareous

Crop density: 2300 plants / Ha

Vineyard age: 20 – 40 years.

Vine training systems: Free-standing bush and wire-trained vines.

Environment: Continental climate softened by the Mediterranean influence, with an average annual temperature of 15ºC and a Mediterranean-tye rainfall regime, with peaks in spring and autumm

VGrape variety: Monastrell 100%

Vintage: 2016

Harvest: Picked by hand and mechanical in October

Pre-Cold Maceration: 5 days at 5 ºC

Fermentation: Alcoholic fermentation in stainless steel tanks with autochthonous yeast and subsequent manolactic fermentation in French oak barrels

Post-Fermentation maceration: 10 days

Fermentation Temperature: 24 26 ºC

Barrel Aging: 14 months new French oak barrel ranging from 225 and 500 liters of capacity, ending its aging in a French oak vat of 7.000 Liters

Bottling Aging: Minimum  6 months

Vinification: Due to the elaboration process, light filtering, this wine can present some precipitation in the bottle. Clarifiers are from a vegetable origin, which makes it suitable for vegan consumers

Analytical Information

Alcohol: 14,50% By Vol

IPT: 90,08

Acidity: 5,6 g/l

Volatile Acidity: 0,6 g/l

Residual Sugar: 0 g/l

Deep red with violet and bright hues. The nose is intense in its notes of ripe red fruit, perfectly assembled with elegant spicy and roasted aromas. In the mouth, fatty, fleshy and well structured. A rich fruitiness and pleasant acidity harmoniously sorround the toasted, with a long silty finish, sweet and enveloping tannins.

In the Table

The temperature of conservation of this wine should be arround 15ºC, it’s important fot it to be constant, avoiding thermal jumps. It must be protected from light sources.

Vereda is ideal for red meats to the plant, stews, lamb and small game, casqueria if they are gelatinous textures such as morros or pig’s trotters.

Uncured cheeses and sheep’s milk.

It harmonizes with typical dishes such as cocido madrileño, gazpacho manchego, porridge.

Rice with meat, vegetables, mushrooms …

James Suckling (2015) : 92 Score