Reserva

Categories: Reserva

Created from a careful selection of grapes of the Merlot, Tempranillo and Cabernet Sauvignon varieties.

COLOUR: Attractive ruby red colour with light russet hues.
AROMA: Magnificent, clean and intense, with a complexity that harmoniously combines the spicy bouquets that are typical of oak barrel ageing, with aromas of ripe fruit.
MOUTH: Flavourful and elegant, full-bodied fruitiness with exceedingly ripe fruit and sweet tannins balanced with notes of sugar-roasted beans from the barrel ageing, giving it finesse and character. A rounded, structured wine with a long aftertaste.
FOOD MATCHING: A perfect match for red meat and cured cheese.
OPTIMAL SERVING TEMPERATURE: 16 -18 ºC.
STORAGE TIME: 8 years.

Piedemonte Reserva 2008

  • BRONZE MEDAL - Challenge International du Vin 2014

Piedemonte Reserva 2007

  • GOLD MEDAL - Berliner Wein Trophy 2014 
  • SILVER MEDAL - Bacchus 2013

Piedemonte Reserva 2006

  • SILVER MEDAL - Challenge International du Vin 2012
  • SILVER MEDAL – Concours Mondial de Bruxelles 2012

Piedemonte Reserva 2010

  • Peñín Wine Guide 2016 – 85pts / Quality/Price Ratio: Very good (4*)

Piedemonte Reserva 2008

  • Peñín Wine Guide 2015 – 86pts / Quality/Price Ratio: Very good (4*)

Piedemonte Reserva 2006

  • Peñín Wine Guide 2014 – 86pts / Quality/Price Ratio: Very good (4*)
  • Peñín Wine Guide 2013 – 87pts / Quality/Price Ratio: Very good (4*)
  • Peñín Wine Guide 2012 – 89pts / Quality/Price Ratio: Very good (4*)

Piedemonte Reserva 2005

  • Peñín Wine Guide 2011 – 89pts / Quality/Price Ratio: Very good (4*)
  • Peñín Wine Guide 2010 – 88pts / Quality/Price Ratio: Excellent (5*)

WINEMAKER'S NOTES

This wine is created from a special selection of plots of Cabernet Sauvignon, Merlot and Tempranillo, characterised by low yields and balanced grapes, with a high polyphenol content. After closely monitoring grape ripeness, the harvest is made once the maximum balance has been achieved between the grape components. The grapes are fermented and macerated separately in stainless steel vats.

The fermentation is performed at a controlled temperature of between 28 to 30 ºC. the grapes are then left to macerate for 15 – 20 days, depending on variety and condition. Once the alcoholic and malolactic fermentation has been completed, the wine is aged in 225 litre oak barrels for 14 months.

The different wines are then blended to obtain a perfect coupage of the three varieties. Its subsequent bottle ageing give it elegance and fullness.