Nietro Old Vines Crianza 2018 white (macabeo) Calatayud

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£11.30

  A singular target and a very limited production
  • Grape variety: Macabeo
  • D.O. Calatayud
  • Vintage: 2018
  • Colour: Pale yellow with greenish hues
  • Nose: Fruity and intense, clean.  Toasted nuances as it has been kept in the Oak barrique
  • Palate: Unctuous and silky, fresh and clean. Long and elegant aftertaste
  • Vineyards:  Vines aged over 4o years located up in the mountain at 900 metres altitude in a watershed area. These Macabeo old  vines give less than 2 kilo of grapes per vine. The soil is pebbles predomaining.
  • Wine Making / Aging: Manual harvest in 2o kilo crates. Fermentation took place at 16º C in stainless steel deposits. Then it transferred to French Oak barriques along with its lees (dead yeast cells and other particles remaining in a wine after fermentation. They settle as sediment or creamy mud at the bottom of the fermenting barrique) and it is kept for 3 months, with a daily stirring . Then is bottled and left to age for another 2 years.
  • 75cl
  • 13.5% abv
  • Enjoy at 10° C
Its name, Nietro, comes from an ancient wine measuring unit equivalent to 16 large pitchers or 160 litres. 
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DESCRIPTION

  A singular target and a very limited production
  • Grape variety: Macabeo
  • D.O. Calatayud
  • Vintage: 2018
  • Colour: Pale yellow with greenish hues
  • Nose: Fruity and intense, clean.  Toasted nuances as it has been kept in the Oak barrique
  • Palate: Unctuous and silky, fresh and clean. Long and elegant aftertaste
  • Vineyards:  Vines aged over 4o years located up in the mountain at 900 metres altitude in a watershed area. These Macabeo old  vines give less than 2 kilo of grapes per vine. The soil is pebbles predomaining.
  • Wine Making / Aging: Manual harvest in 2o kilo crates. Fermentation took place at 16º C in stainless steel deposits. Then it transferred to French Oak barriques along with its lees (dead yeast cells and other particles remaining in a wine after fermentation. They settle as sediment or creamy mud at the bottom of the fermenting barrique) and it is kept for 3 months, with a daily stirring . Then is bottled and left to age for another 2 years.
  • 75cl
  • 13.5% abv
  • Enjoy at 10° C
Its name, Nietro, comes from an ancient wine measuring unit equivalent to 16 large pitchers or 160 litres.