Wines that linger in the memory, and if the muses allow it, may be forever
1808 Crianza
DESCRIPTION
Variety: Tempranillo 100%
Vineyard: Vineyard next to Laguardia, in the heart of the Rioja Alavesa. Designations of Origin and Control Brand RIOJA. Spain.
Harvest: Hand picked.
Vinification: Alcohol fermentation carried out at 29ºC (84F) in stainless steel fermentation tanks using native yeast. Complete malolactic fermentation with its lees. In American oak barrel for twelve months
Visual phase: Medium intensity dark red picota cherry color with a thin layer of purple nuances.
Olfactive phase: Good intensity red fruit bouquet (cherry very well conjugated with plum and figs) with floral freshness of the violet. The aeration integrates aromatic notes delicately accompained by notes of fondant.
Gustative phase: Fleshy rich mouth with fresh acidity. Full-bodied, with well balanced tannins. Elegant and long finish due to fruit and wood harmony.
Pairing: Roast beef with roast potatoes, golden cod, Brie cheese.
1808 Viura
DESCRIPTION
Variety: Viura 100%
Vineyard: Vineyards located next to Laguardia. With more than 80 years old. Designations of Origin and Control Board RIOJA. Spain.
Harvest: Hand picked and selected in the winery.
Vinification: Pressing and debourbage in 24 hours. Controlled alcoholic fermetation at 15ºC (60 F) in stainless steelvats. Clarified by gravity.
Visual phase: Bright pale straw color, clean and bright.
Olfactive phase: The nose, very fresh notes of apple and water pear.
Gustative phase: In the mouth is, dry, balanced, expressive and complex.It has a very good acidity and it is lingering.
Pairing: White Beans with Clamst, Mushroom Risotto, Spider Crab, Norway Lobster, European Lobster Grilled.
1808 Reserva
DESCRIPTION
Variety: Tempranillo 100%
Vineyards: Vineyards around Laguardia, in the heart of the Rioja Alavesa. Designations of Origin and Control Board RIOJA. Spain.
Harvest: Hand picked.
Vinification: Alcoholic fermentation carried out at 29ºC(84 F)in stainless steel fermentation tanks using native yeast. Complete malolactic fermentation with its lees. In American oak barrel f or eithteen months.
Visual phase: Red cherry color, of medium intensity, clean and shining, wide and attractive strip.
Olfactive phase: Discrete aromas of forest red fruits with liquorice, Something of smoked and coffee roasting. It needs time to unfold.
Gustative phase: Acidity-alcoholic well balanced, long. Predominance of the barrel on the fruit. Aftertaste with coffee roasting memories.
Pairing: Cooked White Beans, Lamb shank with pine nuts and raisins, Pork Tenderloin Stew Rosemary Honey, Beef Stew, Idiazabal Cheese very cured.