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Zuccardi Reserva Bonarda 2006

Winemaker's Notes:

GRAPE COMPOSITION 70% Malbec - 30% Tempranillo ORIGIN VINE - TRELLIS SYSTEM Parral Zuccardi HARVEST DATE Tempranillo: During second week of March Malbec: During the first week of April VINIFICATION The Tempranillo grapes were picked during the second week of march, and Malbec during the first week of April, 2004. Vineyard sorting and hand harvesting was followed by a second sorting at the winery before de-stalking and soft crushing of the various lots. The first fermentation (alcohol) was carried out with selected yeasts over a ten-day period at a temperature maintained between 24–27°C, with daily delestage. Skin maceration was carried out over 25 days at 24–26 °C with daily Pigeage after completion of alcoholic fermentation. Malolactic fermentation was finished in the barrels. The different lots were aged in new French oak for 12 months (Malbec) and 14 months in American oak barrels (Tempranillo). ALCOHOL 14.4 %vol. TOTAL ACIDITY 5 g/l RESIDUAL SUGAR 2.60 g/l COLOR Deep red color wine with black and blue hues. AROMA It shows sweet and complex aromas. Black and red fruit aromas such as plums, blackberries, truffles FLAVOR Excellent balanced in mouth with silky entry. Great combination of the two varieties with persistent and long finish

Region: Argentina

Vintages

  • 2006

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Winery: Bodega Zuccardi
Varietal: Bonarda
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Bodega Zuccardi:
The equipment in our winery allows us to optimize all the necessary resources in the production of wine according to the highest quality standards. The use of the latest available technology is present throughout the whole process. From the outset harvesters use 6kg plastic trays that protect the grapes and facilitate the harvest, and as the wine making process advances, so does the complexi... Read more
The equipment in our winery allows us to optimize all the necessary resources in the production of wine according to the highest quality standards. The use of the latest available technology is present throughout the whole process. From the outset harvesters use 6kg plastic trays that protect the grapes and facilitate the harvest, and as the wine making process advances, so does the complexity of the technology involved. Stainless steel tanks, cooling and maceration machines, pneumatic presses and rotating tanks constitute just a few examples of our state-of-the-art infrastructure. Read less

GRAPE COMPOSITION 70% Malbec - 30% Tempranillo ORIGIN VINE - TRELLIS SYSTEM Parral Zuccardi HARVEST DATE Tempranillo: During second week of March Malbec: During the first week of April VINIFICATION The Tempranillo grapes were picked during the second week of march, and Malbec during the first week of April, 2004. Vineyard sorting and hand harvesting was followed by a second sorting at the winery before de-stalking and soft crushing of the various lots. The first fermentation (alcohol) was carried out with selected yeasts over a ten-day period at a temperature maintained between 24–27°C, with daily delestage. Skin maceration was carried out over 25 days at 24–26 °C with daily Pigeage after completion of alcoholic fermentation. Malolactic fermentation was finished in the barrels. The different lots were aged in new French oak for 12 months (Malbec) and 14 months in American oak barrels (Tempranillo). ALCOHOL 14.4 %vol. TOTAL ACIDITY 5 g/l RESIDUAL SUGAR 2.60 g/l COLOR Deep red color wine with black and blue hues. AROMA It shows sweet and complex aromas. Black and red fruit aromas such as plums, blackberries, truffles FLAVOR Excellent balanced in mouth with silky entry. Great combination of the two varieties with persistent and long finish

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