Wine Article
2009 Celler la Muntanya Alicante Almoroig Muro Negre
Last edited on 3/11/2012 by Atwellian
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From the Producer's webpage, courtesy of Google translate:
VINEYARD LOCATION.
Municipalities of Beniarrés, Alcocer de Planes, Alcoy, Tibi and Bocairent.
VARIETIES. Monastrell 43% / 20% spun (Garnatxa the country) / 17% Bobal / 10% Grenache and 10% Bonicaire Tintorera
WINE.
After a special pipe strains, harvested by hand and made with die-cut boxes of 12 kg.
In early September the Grenache was harvested shark then turned and the Bonicaire.
The Monastrell and Bobal made us wait a little longer, until November.
The grape, still in boxes, remained in a cooling chamber for 5 days at 5.5 °.
Destemmed and without lacerations was poured the wine in tanks of 2,000 liters of steel, placed on high, where there was a pre-fermentation maceration, maceration frío.La lasted about 15 days at 28-30 ° C. All strains fermented separately. The shark made garnatxa fermentation in vat of 40 hl French oak.
FOSTER.
The shark Garnatxa raised on fine lees in French oak Cuba 40Hl for 8 months.
The Monastrell had his upbringing in a steel tub on fine lees. In contrast, Bobal, and turned the Bonicaire reared for 8 months in used barrels (second and third year) of 500l French oak for 8 months.
FOSTER. 8 months
BOTTLING. June 2009
PRODUCTION. 6,800 bottles.
GRADUATION. 14 º
VINEYARD LOCATION.
Municipalities of Beniarrés, Alcocer de Planes, Alcoy, Tibi and Bocairent.
VARIETIES. Monastrell 43% / 20% spun (Garnatxa the country) / 17% Bobal / 10% Grenache and 10% Bonicaire Tintorera
WINE.
After a special pipe strains, harvested by hand and made with die-cut boxes of 12 kg.
In early September the Grenache was harvested shark then turned and the Bonicaire.
The Monastrell and Bobal made us wait a little longer, until November.
The grape, still in boxes, remained in a cooling chamber for 5 days at 5.5 °.
Destemmed and without lacerations was poured the wine in tanks of 2,000 liters of steel, placed on high, where there was a pre-fermentation maceration, maceration frío.La lasted about 15 days at 28-30 ° C. All strains fermented separately. The shark made garnatxa fermentation in vat of 40 hl French oak.
FOSTER.
The shark Garnatxa raised on fine lees in French oak Cuba 40Hl for 8 months.
The Monastrell had his upbringing in a steel tub on fine lees. In contrast, Bobal, and turned the Bonicaire reared for 8 months in used barrels (second and third year) of 500l French oak for 8 months.
FOSTER. 8 months
BOTTLING. June 2009
PRODUCTION. 6,800 bottles.
GRADUATION. 14 º