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This year's DAWA was a great one for Spain's Tempranillo, as a look at our other Gold and Platinum medals will confirm: we had ample, multi-region Tempranillo choice as we came to pick our top twenty Best in Show. This wine, the first of a brace of Ribera del Duero examples, is very dark in colour, with alluringly sensual aromas of fleshy plum and black cherry, cosseted by sweet spices and soft Havana leaf. On the palate, it is deep, dark and rich, with much softer tannins (for example) than its top twenty Chianti counterpart. Still more blackberry richness comes to join the plum and cherry in the mouth. The wine has attractive supporting acidity, and the oaking shows welcome restraint, allowing that gorgeous fruit to sing through.
Full Product Specifications
|Product Name:||Linaje Garsea - Archangelus Gabrihel French Oak|
|Country of origin:||Spain|
|Stock available:||On request|
|Price per unit US$:||22.00|
|Price per unit €:||On request|
|Alc. Vol %:||14.00|
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Linaje Garsea is Small Family-Owned Winery, handcrafting quality red wines from Tempranillo grape in Ribera del Duero wine region. Bio-Dinamic vineyards and artisan method of wine making. Looking for Importer and distributor.
Arriving grapes to the winery, they are selected again and stemmed and resting few days in steel tanks of not more than 15,000 liters macerating in small quantities to extract the best from each fruit.
At two hours, the grape 100% red, will have extracted the juice already announced become an excellent rosé. The remaining skin will enrich the red wines selected for Crianza and Reserva.
For reds, in this first phase of the grapes macerate 5-7 days for entry wines and about 9 days for premium wines. At this time the grape itself will be released of what we need to start fermenting with natural yeasts takes on its own skin.
Standing at all times of what happens within the deposits, they are often removed manually to refresh the skin (the "hat") that is left in the top, and spreads up to 4 times daily with the fermenting juice that occupies the bottom. Thus we are improving the homogeneity of the wine, allowing a balanced which exploits all the richness of the grape fermentation.
After the alcoholic fermentation and manual pressing, malolactic fermentation activated by the elements of the grape itself, it will round the natural and healthy character of our wines.
Once upon the wine is clean of impurities, in our case always unfiltered, will rest in American oak barrels from Kentuky and Missouri, French from Vosge and Alier and also Hungarian and Spanish. From 3-5 months our Barrica. From 6-8 the Selected Harvest and a few months in bottle. Crianza wines will be 12 months required by our Regulatory Council and an extra 2, and 12 or 14 finishing in bottle. The Reserve wines will spend 16 months in barrel and 20 in bottle.
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