LA VENDIMIA
• The winery: Bodegas Palacios Remondo.
• Location: Alfaro (Rioja oriental)
• Variety: 50% Garnacha, 50% Tempranillo
• Geographical indication: D.O. Rioja
• Alcohol::14 %
• Vineyard: Grapes from various municipalities in the DOC. Rioja grown under the principles of organic viticulture.
• Soil type: From the Quaternary Era with a very varied composition: from volcanic rock to slate and sandstone, including silt and sand.
• Climate: Continental Mediterranean with Atlantic influence, characterised by extreme temperature differences between winter and summer.
• Processing method: Destemming and crushing. Spontaneous fermentation in stainless steel vats with pumping over and using indigenous yeasts. Maceration for about 20 days. Malolactic fermentation in stainless steel vats. Subsequent ageing for 4 months in French oak. The wine was bottled after clarification and without being stabilised or filtered.
• Certification:
Description
"A refined and elegant young wine".
La Vendimia is a fresh, fruity and juicy wine, Palacios Remondo's youngest wine. It is a fresh, fruity and juicy wine, the youngest of Palacios Remondo's youngest wines. A wine that masterfully combines the floral character of Garnacha and the more serious profile of Tempranillo, with both varieties perfectly integrated. A wine made by a great winemaker suitable for all budgets.
• The winery: Bodegas Palacios Remondo.
• Location: Alfaro (Rioja oriental)
• Variety: 50% Garnacha, 50% Tempranillo
• Geographical indication: D.O. Rioja
• Alcohol:: 14 %
• Vineyard: Grapes from various municipalities in the DOC. Rioja grown under the principles of organic viticulture.
• Soil type: From the Quaternary Era with a very varied composition: from volcanic rock to slate and sandstone, including silt and sand.
• Climate: Continental Mediterranean with Atlantic influence, characterised by extreme temperature differences between winter and summer.
• Processing method: Destemming and crushing. Spontaneous fermentation in stainless steel vats with pumping over and using indigenous yeasts. Maceration for about 20 days. Malolactic fermentation in stainless steel vats. Subsequent ageing for 4 months in French oak. The wine was bottled after clarification and without being stabilised or filtered.
• Certification:
Additional information
| Weight | 1,200 kg |
|---|---|
| Dimensions | 15 × 15 × 41 cm |
| Box | 1 Botella, 2 Botellas, 3 Botellas, 6 Botellas |
