Dinastia Vivanco Collección Vivanco Mazuelo 2007
A manual harvest took place in October using small crates, which were then placed in cooling chambers for a minimum of 30 hours. Alcoholic fermentation took place in small French oak vats over 12 days at 26-28°C temperatures. Since each vineyard was fermented separately, the maceration periods varied as well. Aging took place in new French oak barriques from different coopers for 14 months, during which time malolactic fermentation occurred, remaining on its lees throughout with occasional bâtonnage but no racking. The wine was bottled without fining or filtration then aged an additional 6 months prior to release.
The origins of the winemaking vocation of the Vivanco family date back to the year 1915; to the winemaking district of the village of Alberite, La Rioja, where Pedro Vivanco Gonzalez started to make wine for family use from his vineyards. In 1940 he bought a small wine cellar business in the same village. A curious caption had been carved over the door of that cellar reading: “he who walks by and is thirsty, if the door is, should enter and drink”.
Food Pairings for Dinastia Vivanco Collección Vivanco Mazuelo
Intense aromas of ripe black berries and raspberries combine with hints of fresh herbs and other earthy mineral nuances. Very fresh and fruity on the palate with eucalyptus notes that complement the smooth tannins and long complex finish.
14045 bottles produced.
Notes: 24 months in new French oak barrels from different coopers, using various sources of oak and toast levels. Each wine remained on its lees throughout with occasional bâtonagge but without racking. The fnal blend was then put together and bottled without fning or fltration, so small natural deposits can appear in the bottle.
|Sugar: 2.2 grams per liter||Total Acidity: 6.0 grams per liter|
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