Marques de Murrieta Finca Ygay Reserva 2007

Winemaker's Notes:

Grapes are first de-stemmed and then fermented in temperature controlled, stainless steel tanks for 8-11 days, with constant skin contact, at 25oC. During fermentation the wine is both pumped over the cap of grape skins at the top of the tank (remontage), and also the cap is pressed into the fermenting wine every second day (pigeage). Both these processes ensure maximum colour and aroma, without producing excessive tannin. Afterwards the solid parts of the grapes are pressed in vertical wooden presses with double screws. This is a smooth and slow treatment that favours the extraction of the colour and tannins that reside in the skin of the grapes. Recommended foods: All red meats and cured ham, as well as grilled fish and dishes with rich sauces.

Region: Spain

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Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

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Grapes are first de-stemmed and then fermented in temperature controlled, stainless steel tanks for 8-11 days, with constant skin contact, at 25oC. During fermentation the wine is both pumped over the cap of grape skins at the top of the tank (remontage), and also the cap is pressed into the fermenting wine every second day (pigeage). Both these processes ensure maximum colour and aroma, without producing excessive tannin. Afterwards the solid parts of the grapes are pressed in vertical wooden presses with double screws. This is a smooth and slow treatment that favours the extraction of the colour and tannins that reside in the skin of the grapes. Recommended foods: All red meats and cured ham, as well as grilled fish and dishes with rich sauces.

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