• Valdelacierva Reserva receives Gold Medal at the Concours Mondial de Bruxelles

    Valdelacierva Reserva 2014 adds a Gold Medal from Concours Mondial de Bruxelles to a list of awards in which 91 points in Wine Spectator and Wine Enthusiast can also de found.

     

    Valdelacierva Reserva 2014 D.O.Ca Rioja was born in vineyards of more than 50 years old and it has been produced from a manual harvest. It has an aging of 24 months in American and French oak barrels and an after aging in bottle of 12 months. It is a wine with a limited production: just 40.000 bottles.

  • 12 Linajes Reserva 2014, the only Ribera del Duero with 93 points and “Editor’s Choice” in Wine Enthusiast.

    The wine 12 Linajes Reserva 2014 has been valued with 93 points, while it has been named “Editor’s Choice” in the May edition of the American magazine Wine Enthusiast, one of the most renowned publications in the wine sector worldwide. The wine from Viñedos and Bodegas Gormaz has been uploaded to the podium as the only one of the D.O. Ribera del Duero to receive such a high score, which reaffirms the excellence and philosophy of the winery, based on respect for the terroir and the handmade production.

    12 Linajes Reserva 2014 was born from a meticulous production, headed by the oenologist María José García, who with the help of a young and dynamic team, creates a wine coming from old vines in the most extreme zone in Ribera del Duero. The limit of its pre-philloxhera vineyard, the microclimates, as well as the altitude and the conditions of the surroundings, give the opportunity to produce wines full of personality, wines from Viñedos and Bodegas Gormaz.

    12 Linajes Reserva 2014

    It is a Reserva born from a selection of plots with old strains of more than 80 years in Miño, Ines and Atauta and at an altitude of between 905 and 960 meters. The harvest is done manually, then the grape arrives to the winery, where the selection of the grape and its handmade production will begin. With 100% destemmed grapes, alcoholic fermentation at a moderate temperature (26ºC – 28ºC) and post-fermentation maceration depending on the anthocyanin-tannin ratio. 25% of the newly finished wine performs its malolactic fermentation in French oak barrels. Wine aging is 24 months in new French oak (70%); American (15%) of one year and (15%) of two years with refinement in bottle for at least 18 months.With a complex nose, predominance of mineral notes in a background of cherry jam combined with a subtle blend of roasted and smoked background. Powerful palate but with a step of silky and well-balanced tannins that make up a final that feels fatty with mineral and candied aftertaste.

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