Deforastera White Wine Barrel Aged Bodega Montoro

21,95

Out of stock

Description

Grape varieties

• 100% Forastera from La Gomera

Tasting

The Appearance: Young white wine with a greenish straw yellow color, with good glyceric impregnation.
The Nose: It has a medium-high aromatic intensity, an interesting combination of white and ripe fruit, fresh almond and spicy notes is appreciated, along with balsamic and smoky touches.
The Palate: Its entry is dry but sweet, with a pleasant, soft and silky mouthfeel. Elegantly bitter finish that perfectly balances with a sense of entry. Its aftertaste is long, with delicate smoked toasted, spicy and fresh almond notes appearing in the retronasal.

Vintage: 2019
Denomination of origin: La Gomera.
Alcoholic graduation: 13,5%.
Total acidity: 7,1 (g/L ac. Tartaric).
Production 2019: 360 bottles.
Temperature serving: 10-12 ºC.
Expiration: 2-6 years.

Vineyards and production process

In Montoro, a natural setting of great viticulture vocation belonging to Hermigua, on the island of La Gomera, there is a small family winery whose origins date back to 1953. After the second generational shift, our effort is focused on creating a sustainable company, betting on quality viticulture, by firm commitment and responsible with small viticulturists of the Island, and for the elaboration of singular wines, that express the potential of a unique grape variety in the world, the Forastera from La Gomera.
With an area of ​​1.2 hectares, our vineyards are arranged in small terraces and branches, at a height that varies from 362 to 434 m above sea level. Free standing vineyards with average yields of 5,000 kg / ha and good vegetative balance, which we reproduce manually by burial or sancaños, thus maintaining great genetic diversity that enriches our wines.
The harvest is done manually, in boxes of 15 kg, selecting from the best plots of Forastera from La Gomera each bunch. The grapes are chilled in a cold room for further processing. A film maceration is carried out for 6-8 hours, and it is fermented at a controlled temperature of 16-18ºC in stainless steel tanks. The fermentation ends in French oak barrels, where it has been aged on its own lees, stirred weekly, until after the seventh month it is decided to taste the wine again in a stainless steel tank for clarification and stabilization. It has been in the bottle for another seven months before going on the market.

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