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Castillo de Paniza Crianza 2001

Winemaker's Notes:

Tasting Notes: Cherry colour with slight brick-red and purplish shades. Consistent in the mouth, broad, structured, fruity with hints of toasted fruits and vanilla. Well balanced with a long aftertaste. It goes well with starters of meat, patés, charcuterie and all kinds of meats specially ham and veal. Serve at 15-18°C (59-65 °F). Percentage Grape: 50% Tempranillo, 20% Cabernet Sauvignon and 30% Garnacha Soil: The soil is brown and limy over a sandy loam. Growing Climate: Continental climate with very hot summers and very cold winters, as well with a sharp contrast in temperature between night and day, what favours wines rich in fruit. Precipitation is of some 360 mm, while annual insolation amounts to be about 2.800 hours. Date of Harvest: September-October 2001 Vinification Method: After crushing and destemming, the grape macerates for 6 days and fermentation takes place at controlled temperature in stainless steel tanks with several rackings per day. After malolactic fermentation the coupage is made and then the wine is decanted and taken to American oak barrels, where it will age for 6 months. Finally, the wine will be filtered before being bottled and will age in the bottle for 18 months. Alcohol Percentage: 13 % PH: 3.5 Sugar Rate: 0-5 g/l Total Acidity: 5.56 Free SO2: 15

Region: Spain » Aragón » Cariñena

Vintages

  • 2001

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Winery: Bodegas Paniza
Color: Red
Varietal: tempranillo
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Tasting Notes: Cherry colour with slight brick-red and purplish shades. Consistent in the mouth, broad, structured, fruity with hints of toasted fruits and vanilla. Well balanced with a long aftertaste. It goes well with starters of meat, patés, charcuterie and all kinds of meats specially ham and veal. Serve at 15-18°C (59-65 °F). Percentage Grape: 50% Tempranillo, 20% Cabernet Sauvignon and 30% Garnacha Soil: The soil is brown and limy over a sandy loam. Growing Climate: Continental climate with very hot summers and very cold winters, as well with a sharp contrast in temperature between night and day, what favours wines rich in fruit. Precipitation is of some 360 mm, while annual insolation amounts to be about 2.800 hours. Date of Harvest: September-October 2001 Vinification Method: After crushing and destemming, the grape macerates for 6 days and fermentation takes place at controlled temperature in stainless steel tanks with several rackings per day. After malolactic fermentation the coupage is made and then the wine is decanted and taken to American oak barrels, where it will age for 6 months. Finally, the wine will be filtered before being bottled and will age in the bottle for 18 months. Alcohol Percentage: 13 % PH: 3.5 Sugar Rate: 0-5 g/l Total Acidity: 5.56 Free SO2: 15

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