Capellanía Reserva 2017

Marqués de Murrieta (hentet 17. okt. 2026): Capellanía Reserva 2017 – teknisk ark (producentens tekst, engelsk): Capellanía single-vineyard. Planted in 1945, its soil is mainly calcareous-clay located on a plateau at an altitude of 485 metres, the highest point of the Ygay Estate, our 300-hectare estate in Rioja Alta. Own single-vineyard September 13-14, 2017. Manual harvest Number of bottles 24 months in 225-litre new French oak barrels. Ageing process Grapes are first carefully crushed and after a short skin contact they are gently pressed in a vertical press. This is a gentle and slow process that favors the extraction of all the aromatic potential from our low-yield Viura grapes. The juice is then settled and fermented in a temperature-controlled stainless steel tank for 24 days. Winemaking Arcade oyster tartar, beluga caviar and sour apple hints; carabinero prawn and spider crab ravioli with mild white truffle sauce; baked Villalba capon with Imperial sauce and roasted pine nuts; lazana and blue Munilla cheese. Pairing Capellanía 2017 Wine sheet 100% Viura Grape variety 14% Vol. Alcohol content March 26. 2021 Bottling date Tasting note With a steely straw colour and a very well-defined bouquet of ripe apple, spicy notes of thyme and fennel, hints of almonds and an elegant smoked note. In the mouth, the wine is straightforward and clean, full-bodied, lively and well-balanced. It has a long life ahead. “The ever-demanding Capellanía single-vineyard has given us, once again, a wine of great liveliness and complexity” Maria Vargas - Technical Manager. Capellanía single-vineyard. Planted in 1945, its soil is mainly calcareous-clay located on a plateau at an altitude of 485 metres, the highest point of the Ygay Estate, our 300-hectare estate in Rioja Alta. Own single-vineyard September 13-14, 2017. Manual harvest Number of bottles 24 months in 225-litre new French oak barrels. Ageing process Grapes are first carefully crushed and after a short skin contact they are gently pressed in a vertical press. This is a gentle and slow process that favors the extraction of all the aromatic potential from our low-yield Viura grapes. The juice is then settled and fermented in a temperature-controlled stainless steel tank for 24 days. Winemaking Arcade oyster tartar, beluga caviar and sour apple hints; carabinero prawn and spider crab ravioli with mild white truffle sauce; baked Villalba capon with Imperial sauce and roasted pine nuts; lazana and blue Munilla cheese. Pairing Scores 97 points Decanter 97 points Guía Gourmets 95 points Guía Peñín 95 points Proensa 94 points Robert Parker 95 points Tim Atkin 95 points James Suckling 22,920 (75 cl) and 698 (1,5 l).