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PAGO DE LOS CAPELLANES JOVEN (Ribera del Duero)

Pago de los capellanes: selected harvest, less than 5,000 kg./ha. The harvest begins in early October selecting the plots with the highest concentration of anthotians and discarding all unfit bunches. Once the grapes have been placed in the winery, after a short cold pre-fermentation spontaneous alcoholic fermentation (without the addition of yeasts) begins. During the incubation, 22 days, daily pumping and bazookas are made controlling density, temperature and evolution of the yeast population. At the end of this fermentation, the deposits are bled and malolactic fermentation takes place. This malolactic fermentation begins without the addition of bacteria and the temperature is controlled at 20oC over a period of 24 days, controlling the rates of malic acid and lactic acid. When the malic acid is below 0.1 gr/l, the racking is done separating the lees and without filtering or clarifying or going through cold, the wine is directly carried into barrels. For five months the wine rests in new French oak barrels. After this period, it is made to tank, homogenized thanks to a slight filtration by cartridges and bottled.

 12,65 (VAT incl.)

59 in stock

Pago de los Capellanes: selected harvest, less than 5,000 kg/ha. The harvest begins in early October selecting the plots with the highest concentration of anthotians and discarding all unfit bunches. Once the grapes have been placed in the winery, after a short cold pre-fermentation spontaneous alcoholic fermentation (without the addition of yeasts) begins. During the incubation, 22 days, daily pumping and bazookas are made controlling density, temperature and evolution of the yeast population. At the end of this fermentation, the deposits are bled and malolactic fermentation takes place. This malolactic fermentation begins without the addition of bacteria and the temperature is controlled at 20oC over a period of 24 days, controlling the rates of malic acid and lactic acid. When the malic acid is below 0.1 gr/l, the racking is done separating the lees and without filtering or clarifying or going through cold, the wine is directly carried into barrels. For five months the wine rests in new French oak barrels. After this period, it is made to tank, homogenized thanks to a slight filtration by cartridges and bottled. Made with Tempranillo (100%). It offers us a clean and bright cherry colour. On the nose, an intense floral aroma and red fruit of the forest, assembles with lactic touches and vanilla typical of its brief passage through wood (150 days). The palate is wide, elegant, persistent and velvety, without losing the vividness of the great young wines of Ribera.100% Tempranillo. 5 months in barrel. 100% French Oak. Medium toast. Serving temperature: 16o – 18o. Alcohol content: 14 % vol. Go to the Capellanes Payment websiteSi have any questions about how to buy Young Chaplain Pay contact the customer service staff.

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Weight 1,4 kg
Origin

Pedrosa de Duero (Burgos)

Region

Ribera del Duero

Celler

Pago de los Capellanes

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