|
Item Number: 7136
UPC: None
Country: Spain
Region: Castilla y Leon
Appellation/AVA: Bierzo DO
Vineyard Designation: Valtuille
Vintage: 2011
Grape(s): 100% Mencia
Type: Wine - Red
Bottle Size: 750ml Pack: 3
Closure: Cork
Alc by Vol(%): 13.5
Viticulture: Practicing Organic
Elevation: 1,739 ft
About the Wine: Ultreia de Valtuille is a single-vineyard wine made by Bodegas y Viñedos Raúl Pérez. The word ‘Ultreia’ pays tribute to the many pilgrims that have passed by this site since the 3rd Century, en route to Santiago de Compostela and the crypt of James the Apostle. ‘Ultreia’ comes from the Medieval Latin used by travelers to encourage each other, as they pressed onward to reach their destination, the word means "Onward!" One of the most complex wines made by Raúl.
Location Notes: The vineyards are located within Zone 1. El Bierzo, sometimes called ‘the gateway to Galicia,’ is enclosed on both sides by mountains. The Valtuille vineyard is located in the town of Valtuille de Abajo at and elevation of 1,739 ft. The soil is sandy with small river stones and is poor in nutrients, which naturally reduces the vigor and yields of the vines. As a result, the grapes produced are small, and full of concentrated and expressive aromas and flavors. The area’s average temperature from April-October is 61.42°F. A yearly average rainfall of 28 in. makes this one of the driest and warmest wine regions in northwestern Spain.
Winemaking Notes: Whole clusters with stems undergo a pre-fermentation“cold soak” maceration and fermentation. The skins and stems are macerated with the wine for 90 days! Raúl explains, “With time, the tannins start breaking down, turning from harsh to silk.” The wine is usually pressed off during the month of December. This method showcases silky smooth tannins on the mid-palate while preventing the harsh, bitter, green seed tannins from being released, since the grape remains encapsulated longer. Fermentation and post fermentation maceration are carried out in large, 1,500-liter French oak foudre. Stirring of the lees (batonnage) is practiced while the wine is aged for 12 months to enrich the wine’s texture.
Tasting Notes: This remarkable red is chock full of complex mineral, spicy, crushed red fruit and forest floor aromas, with an incredible, velvety palate presence that recalls a mature Grand Cru Burgundy or First Growth Bordeaux.
|
