Albet I Noya Tempranillo Penedès Classic 2010

Winemaker's Notes:

A manual harvest was carried out between late-August and early-September. Fermentation took place in temperature-controlled stainless steel tanks for 7 days at 22°C. The wine was left in contact with the skins for an additional 8 days to extract its deep purple color, during which time frequent pump-overs were conducted. Malolactic fermentation occurred. Finally, the wine was filtered and fined prior to bottling.

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Albet i Noya:
Of the 101 hectares of land they control, 76 are dedicated exclusively to the cultivation of vines. The vineyards cover the slopes of the inheritance of the west end of the range of Ordal, following the undulations of the terrain and having on terraces or on slopes facing the south side. Like all good soils vinifera, the Can Vendrell are poor in organic matter with variable contents of clay and... Read more
Of the 101 hectares of land they control, 76 are dedicated exclusively to the cultivation of vines. The vineyards cover the slopes of the inheritance of the west end of the range of Ordal, following the undulations of the terrain and having on terraces or on slopes facing the south side. Like all good soils vinifera, the Can Vendrell are poor in organic matter with variable contents of clay and sand on a bed of limestone, but a permeable soil with good moisture retention capacity. Leaving aside the suitability of these soils for vineyards, other factors contribute to define the specific implementation of different types of vines, such as orientation, sunshine, humidity and altitude terrain. To optimize the quality of 15 varieties grown at Can Vendrell, has well considered what were the best land for the proper maturation of each. Read less

External Reviews for Albet I Noya Tempranillo Penedès Classic

External Review
Source: Flaschenpost Weinservice GmbH
02/07/2012

Reiner Tempranillo, fruchtbetont und weich, wenig Gerbstoff, aber gute Struktur und langer Abgang.



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Tasting Notes:

On the nose, this wine expresses notes of dark fruits such as blackberries. Medium-bodied in style, it is well-structured on the palate with soft, rounded tannins.

A manual harvest was carried out between late-August and early-September. Fermentation took place in temperature-controlled stainless steel tanks for 7 days at 22°C. The wine was left in contact with the skins for an additional 8 days to extract its deep purple color, during which time frequent pump-overs were conducted. Malolactic fermentation occurred. Finally, the wine was filtered and fined prior to bottling.

Dietary Information: Organic, Biodynamic, Vegan

Wine Specs:

Alcohol: 14% pH: 3.68
Sugar: 0.2 grams per liter Total Acidity: 4.8 grams per liter

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