Lagar de CAYO GOLD

Project Description

  

Lagar de CAYO GOLD.

Grape variety: Tempranillo.

Grapes: The best grapes selected from our oldest vines. Our harvesters go around these wine yards by executing a manual vintage in boxes and by selecting exhaustively just single berry bunches with maturation and health in optimum condition.

Alcohol content: 13.5 %

Vinification: Destemmed grapes, perfermentative maceration in cool, fermentation in controlled temperature. Punched down and pumped over daily, “delestage” every two days. Maceration is extended until obtaining desired poly phenols extraction.

Malolactic Fermentation:  in oak barrels.

Aging: 18 to 24 months in American and French oak barrels from every selected lumber.  Racking every six months. After the aging in barrels, will feature the “coupage” or mixture of wine from different barrels of the same vintage. The “coupage” is matured in concrete tanks in the cool and undisturbed depths of our underground cellar. Tanks and inimitable environmental conditions of the set, allowing the wine to continue its proper maturation and increase in quality.

Tasting notes: Very intense black berry red colour, well covered. A powerful and elegant wine with ripe fruit aromas, dark chocolate and balsamic, complemented with aromas of fine wood. Very expressive on the mouth, silky, harmonious and well balanced. Sweet tannins, long, complex and persistent aftertaste. Great and elegant retro nasal via.

Serving temperature: 16-18ºC

VEGAN WINES.

 

 

 

 

 

Awards

VINTAGE 2008.

  • 93 points: guide REPSOL 2015.

Lastest awards

    VINTAGE 2010.

    Great gold medal, International Wine Guide 2015.

     90 points: guide PEÑIN 2016.

    Gold medal, Catavinum World Wines & Spirits Competition 2015.

    Download, data-sheet Lagar de CAYO GOLD, 2012.

    Back to Top