La Mancha

Artero (2015)

Product Information

Country: Spain

Area: La Mancha

Wine style: Red

Varietal: Tempranillo, Merlot

Style: Dry

Alc(%): 14

Grade: D.O.

Producer: Vinedos Y Bodegas Munoz

Serving Temperature(℃): 16-18

Size: 750ml

In stock
Our quantity discounts:
Quantity 6+
Price ¥2,530
(¥2,783 Including tax)
(¥3,344 Including tax)

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Tasting Notes
Colour Intense, brilliant and clean ruby colour.
Nose Intense and complex aroma with hints of ripe fruits, toasted aromas, pepper and balsamic notes.
Palate Round, warm, very well balanced with a persistent finish.
Food Matches Roasts, grilled meats, legumes and medium and strong cheeses.
Grapes 85% Tempranillo, 15% Merlot


Climate La Mancha has an extreme continental climate. Summer daytime temperatures regularly exceed 104F (40C), but drop dramatically as darkness falls. Winters are cold, with sub-zero temperatures and frequent frosts.
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
PH 3.4
Residual sugar 0,7