LINAJE GARSEA RESERVA (Ribera del Duero)

Linaje Garsea Reserva is made by covering the must and delaying fermentation (maceration) by 6 and 7 days. Pumping, tre sveces, daily with the old manual bazookas als ombrero for maximum extraction of coloring matter. The duration of alcoholic fermentation was 6 days being controlled between 28 and 31 degrees of temperature. Removing nuggets up to 23% in stems. I only show yolk. A natural malolactic fermentation. Clarification with albumin. Decanted by winter rigor. Not filtered. Made in barrels: 45% American, 45% French and 10% Hungarian. After 17 months in barrels it was bottled in June 2009 where it rests to this day. Wine reserve cherry red, with symptoms of evolution (shingles), but with a youthful thought (indigos). Clean and bright, eminently glyceric. Within the complex aromatic forest a myriad of aromas of oak (vanilla, cinnamon, coconut, cloves, English chocolate) and at the height, blackberry and plum in compote. Intense and powerful (no alcoholic outings, very balanced). High expression, without excesses, tannic, tasty, powerful, round, integrated alcohol, glyceric (silkiness and viscosity) and with a long finish that orprends in time and fruity memories. Wine that enjoys dearmony on all four sides. It must still evolve very positively. Pairing: Grilled pig or suckling pig or grilled, red meats. Cured cheeses (churra sheep). Smoked and Iberian sausages. Mushroom hunter. Desteed meats, ribs … Alcohol content: 14.67 % vol. More information on the website of Linaje Garsea ReservaIf you have any questions about how to buy Linaje Garsea Reserva contact the customer service staff.