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finCapa

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MINSTRAL 2007

Blanco Fermentado en Barrica (2007)
Finca los Nevados, Vino de la Tierra de Castilla.
Wine Cellars "Finca Los Nevados", an innovative project in the heart of La Mancha
romboGrape variety.-
Viognier
File tasting.-
GRAPE VARIETY
Viognier grape is a strong carácter variety, quite difficcult to be grown and complicated to deal with for winemaking. It usually gives the best of it on low yield vineyards that have been grown on poor in nutrients soils.
 
VINTAGE
The average sprouting takes places by the 30th of March and flower buds arise by the 6th of June. The rainy Spring allows sprouting and first steps of growing to be homogeneous. During the ripening months (July, August), temperaturas were smoother than usual, specially in August, with and average temperature of 23,7ºC (historically measured as of 25,45ºC). Thanks to this fact, the ripening is slow and the grapes are picked up with a good acidity.

HARVEST
Viognier is harvested in excellent sanitary conditions on the 5th of September. In order to avoid oxidations and to reduce temperature under 10ºC in the harvesting container dry ice is added. Right after destemming, which help us avoid polyphenols from stems, the grapes are pressed and the juice is racked when the muck has settled in cold temperature. The clean grape must fermented in Bordeaux size fine grain French oak barrel, where it rested in contact with the lees until bottling in April 2008 BOTTLING
After stabilization and filtering, 12500 bottles were produced, and they should be optimum for consumption during 2008 and 2009.
 
TASTING
It is clean, bright and yellow straw coloured. High intensity aromas of tropical fruits like lychees, pineapple, and also memories of stone fruit, white flowers, cinnamon and candies on the nose. On the palate, it is wide, fresh, balanced, oily and with a good acidity. Its structure and freshness are remarkable, and the result is long lasting and savoury.
 
WINE AND FOOD PAIRING
Roasted large prawn, partidge with creamy rice and foie-gras with crunchy caramel topping.
 
ANALYTICAL DATA
Alcohol: 13,5º
Volatile acidity 0,40 g/l
Total acidity 6,20 g/l
pH 3,15
SO2 total 110mg/l
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