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Mas Que Vino Ercavio Tempranillo 2008

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  • 2008

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Winery: Bodegas Ercavio
Varietal: tempranillo
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Bodegas Ercavio:
Three friends and winemaking consultants were drawn to the village of Dosbarrios, in the Mesa de Ocana, 60 kilometres east of Toledo. by not only the beauty of the area, but by the potential of the calcerous clay vineyards for the production of fine wines Margarita Madrigal, Gonzalo Rodriguez and Alexandra Schmedes have honed their craft through many years of consultancy work in Spain and have... Read more
Three friends and winemaking consultants were drawn to the village of Dosbarrios, in the Mesa de Ocana, 60 kilometres east of Toledo. by not only the beauty of the area, but by the potential of the calcerous clay vineyards for the production of fine wines Margarita Madrigal, Gonzalo Rodriguez and Alexandra Schmedes have honed their craft through many years of consultancy work in Spain and have brought this vast knowledge and ability together to produce their own wines and called them Ercavio, after a nearby old Roman settlement. They set about renovating the old property called La Plazuela, which dated back to 1851 and began the regeneration of 15 hectares of prime indigenous varieties such as Cencible (Tempranillo), Garnacha and Arien, along with Cabernet Sauvignon, Merlot and Sauvignon Blanc. The Blanco is made primarily of Arien and a small percentage of Sauvignon Blanc. By achieving low yields they are able to obtain ideal fruit for this young, fresh and fruity wine. The Tempranillo grapes for the Roble are harvested at perfect maturity and vinified by the combination of traditional and modern methods. After fermentation the wine is taken in tinajas (clay amphors) to the old winery for malolactic fermentation and maturation for 5 months in a combination of French and American oak. Their top cuvee is called ?La Plazuela? and pays homage to the terroir and the authentic varieties of Central Spain. Made from Cencible and Garnacha vineyards that are over 50 years old, it is fermented in tank to keep the freshness of the fruit, followed by malolactic fermentation in barrel and maturation for 15 months in a combination of new and one year old French oak. Read less

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