Description
Accumulated for many years in the development of multiple varietal knowledge, we present a wine where we blend the white varieties, Viñátigo Ensamblaje white and one in which we blend the red varieties, Viñátigo Ensamblaje red. Every year we use the varieties which we consider suitable and the proportion is determined by the weather conditions of each harvest.
Manual harvest at different times, depending of the va- riety. The grapes are transported to the winery in 18Kg crates. The winemaking process starts with the grapes cooled between -5oC to 0oC, avoiding oxidations. No sulphites are added.
Each variety is vinified separately and they’re blended before bottling. Every grape has different maceration and ageing times. All make a pre-fermentative macera- tion at 0oC and a later fermentation at 25oC. The ageing process in 225l and 300l French oak barrels of 2, 3 and 4 years vary depending of the grape.
All our wines ferment with its indigenous yeasts. No animal origin clarifying agents are used. The addition of sulphites before ageing and bottling is minimal.
Viñátigo Ensamblaje Tinto
DO: DOP Islas Canarias – Tenerife
Varieties: Baboso Negro, Tintilla, Vijariego Negro and Negramoll.
Training method: Vertically trellised and parral bajo
OENOLOGICAL PARAMETERS
Alcohol: 14% Vol.
Total Acidity: 5,5gr H2T/l
pH: 3,65
Residual sugar: <2 gr/l
TASTING NOTE
Appearance: Medium-high. Red garnet with violet hues.
Aroma: High, well-balanced aromatic intensity. Tones of violets, black fruits, chocolate and spices.
Taste: Well structured and intense.
Service: 14ºC
Pairing suggestion: Red meats
Packaging: Burgundy bottle of 0.75l in boxes of three. Magnums individually boxed. Every vintage is a limited edition of less than 3.500 bottles, each of them numbered on the label. The volcanic stone on the label represents the minerality of our terroir. The initials of each variety appear next to the stone organized from biggest to smallest proportions.
