It is the flagship of the winery. A wine with a toasted sweet and very characteristic of Arzuaga Navarro winery.
Our flagship.
· Gold Medal. MUNDUS VINI 2012 (ALEMANIA)
· Gold Medal. PREMIOS MAGNUM 2012 (ESPAÑA)
· Tinto Fino (Tempranillo) 90%
· Cabernet Sauvignon 7%
· Merlot 3%
· 450.000 Bordeaux bottles of 75 cl.
· Also available in 37,5 cl, Magnum, 3l., 5l. and 9l.
Tempranillo, Cabernet Sauvignon and Merlot, grown on clay-chalky soils with limestone at one meter from the surface in our estate La Planta.
This wine is the product of these three varieties, grown according the traditional method for more than 20 years.
The grape bunches were picked by hand when the optimum ripeness had been reached. The bunches were brought to the winery in 15 kilograms plastic crates. Here they were sorted on a sorting table and destemmed before being pumped into stainless-steel vats. In the vats, and after remaining for several days at a low temperature, the grapes carried out a slow alcoholic fermentation at 27º C.
Sixteen months of ageing in 50% French and 50% American oak barrels, moulded elegant and fine wine.
VISUAL: Cherry red colour with ruby rim, medium-high robe.
NOSE: This is the most fruity Arzuaga Crianza, with the characteristic nuances of the house, an impressive nose full of raspberries and strawberries with hints of liquorice, always balanced by the roasted notes.
PALATE: Round and elegant, the palate is velvety, smooth, attractive, leaving a faithful memory of a very complex nose. These creamy sensations, get the impressive length, and together with the innate energy anticipate a great future for this wine.
Arzuaga Crianza 2010 will not leave you indifferent because of the good sensations it provides.
| Alcoholic Grade | 14,5% Vol. |
| Sugar Reducers | 1,72 G/L |
| Total acidity (Tartaric) | 4,76 G/L |
| Volatile acidity | 0,47 G/L |
| Total SO2 | 89 Mg/L |
| Free SO2 | 35 Mg/L |
| pH | 3,66 |
It goes perfectly well with powerful meats like cheeks or bull tail, complex stew with garnish, roasted red meat, big game meats or roasted lamb
Recommended serving temperature: 16 º C.
November 2012
Jorge Monzón
