BonesValls Cabernet 2010 Eco
Winemaking: Tasting notes: Food match:
Vinified by means of cold pre-fermentative maceration for 4 days.
After extensive maceration so that a good tannic structure could be extracted, alcoholic fermentation at 26-28C and eventually malolactic fermentation in stainless steel tanks, the wine then rests and ages in re-used barrels for 12 months and finally matures in bottle.
It was not clarified neither cold stabilised. It was only slightly filtered.
It can be tasted straight away although it would evolve positively over the next few years.
In appearance: ruby with hints of purple.
On nose: fruity (ripe plum), mineral, with a touch of spice (pepper), understorey and bushes (thyme) with a background of incense.
On the palate: good first impression, full-bodied. Balanced tannins, delicate and soft. Particularly velvety, remotely reminding of liquorice. Long and pleasant finish.
It goes well with the most typical Mediterranean meat dishes, roasts and stews cooked with herbs and traditional spices. Excellent with sheep cheese.
Ideal serving temperature: 17°C
Variety: Cabernet Sauvignon
Aging: 12 months in re-used Hungarian oak barrels.
Total tartaric acidity: 6,15 g/l
Volatile acidity: 0,48
Number of bottles: 1,176