La Mancha

Artero (2015)

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Product Information

Country: Spain

Area: La Mancha

Wine style: Red

Varietal: Merlot, Tempranillo

Style: Dry

Alc(%): 14

Grade: D.O.

Producer: Vinedos Y Bodegas Munoz

Serving Temperature(℃): 16-18

Size: 750ml

9251307
In stock
+
Our quantity discounts:
Quantity 6+
Price ¥2,110
(¥2,321 Including tax)
List price (without tax): ¥3,040  
¥2,540
(¥2,794 Including tax)

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Description

Artero is named after the street where the founder of the winery, Blas Muñoz García de la Rosa, was born and raised. Today, the family still conserves the ancestral home on this street, where a 17th century underground wine cellar is still used to age the family’s best wines.

Tasting Note:  Intense, brilliant and clean ruby colour. On the nose, intense and complex aroma with hints of ripe fruits, toasted aromas, pepper and balsamic notes. Round, warm, and very well balanced with a persistent finish.

Food Matching: Roasts, grilled meats, legumes and medium and strong cheeses.

Grape Variety: 85% Tempranillo, 15% Merlot.

Terroir/Vinification

Climate: La Mancha has become the largest wine-producing region in the world occupying 30,700 km2. Its ideal climate conditions and unique soil characteristics produce extraordinary concentrated and aromatic wines.
Geology: High limestone and chalk content in the sub-soil.
Harvest: Machine - The dormition period of vine was characterized by slightly higher temperatures and rain to the normal average in the area. Spring, however, was very warm and with no frosts, for which the vegetation growth was vigorous. Temperature, which was higher than usual, in conjunction with the lack of precipitations have limited the vegetation growth during summer. This harvest has been a 20% lower than the previous one due to, on the one hand, the number of grape bunch-es and, on the other, the slightly smaller grape size. This has translated into a greater concen-tration of both aromas and phenolic compounds.
Vinification: Upon entering the winemaking cellar, the grapes are inspected, destemmed and crushed to separate the must, which is then pre-macerated at 15ºC for 24 hours. After that period the must is fermented and macerated in stainless-steel, self-emptying deposits along with the skins for a total of 10 days at 25º C.
Aging: Following fermentation, the wine is aged in 80 percent American and 20 percent French oak for six months, in medium-high humidity and temperatures between 13-16º C. The barrel-ageing is followed by another two months minimum in the bottle.

Acidity 6,0 g/l.
PH 3.4.
Residual sugar 0,7g/l.

Accolades

CONCOURSE MONDIAL DE BRUXELLES 2018 Belgium Gold Medal!

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