Deobriga Selección Privada 2010

Field blend, 16 months in oak.

 

Meteorological conditions:

End of autumn dry with mild temperatures, followed by a cold and rainy winter. Spring stars with the rise of temperatures and the bud breaking takes place the 2oth April, with no remarkable spring frost and with a proper vegetative development. After a mild spring with heavy rainfall (150 l/m2) the full bloom is reached the 10th June. In August the temperatures increase remarkably, with hot and dry July and August, except storms registered at mid August which provide with 70 l/m2 and help to finalize the full development of the veraison which was being registered slowly and irregularly all through August. The harvest starts the second week of September for the white varieties and the first days of October for the red varieties, usual dates in the area, achieving an excellent healthy bunches and full physiologic, phenolic and aromatic maturation.

 

Assessmentsof the Rioja Control Board:

Excellent

 

Control Board:

Denominación de Origen Calificada, Rioja.

 

Production Area:

Rioja Alta and Rioja Alavesa

 

Soil:

Franc-clay texture and calcareous-clay composition

 

Vineyards:

Briñas: ̈Barrio ̈ , Tempranillo variety. Plantation Density of 1,10 x 2 m. Pruning Type: Vaso. Plantation Year 1967

̈La Torca ̈ Tempranillo y Graciano varieties. Plantation Density of 1,10x2,70 m. Prining Type : Vaso. Plantation Year: 1937
Labastida: ̈La Rad ̈ Tempranillo variety. Plantation Density of 1,10 x 2,30 m.

Pruning Type: Vaso. Plantation Year: 1977
̈Camino del Soto ̈ Tempranillo variety. Plantation Density of 1,10 x 2 m.

Pruning Type : Vaso. Plantation Year 1920.

Yields of 3000 kg/ha

 

Harvest:

Manual, the last week of October.

 

Grape Varieties:

Tempranillo 70% y Graciano 30% .

 

Vinification:

After the manual harvest, is done the peeling in a smooth manner by directly falling into the fermentation tank not using any type of pump. Alcoholic fermentation in stainless steel tanks of 10000 Kg, during 7 days with temperature- controlled fermentation between 28 and 30o C , extended post-fermentative maceration on the skins for 14 days, with two pump-overs daily in the beginning with a light pump-over daily at the end. After is realized the pressing by treading on the inside of the tanks for extracting the máximum wine of natural form. Directly barreled in new French oak Bordelaise barrels where will take place the Malolactic fermentation and where will stay on its fine lees during the first 6 months.

 

Ageing:

New Allier French oak 100%, during 18 months. Bottling in February of 2014.

 

Analytical:

Alcohol: 14 % vol ; PH: 3,70. ; Total Acidity: 5,3 g/l. ; Volatil Acidity: 0,55 g/l

 

Production:

5.125 bottles

 

Tasting Notes:

View: Intense cherry with purple border, with a high layer and deep heart. Clean and bright.
Nose: Warm, noble, intense aroma and a very good fusion between the tertiary aromas of ageing (chocolate, spices and roasted like coffee with milk) and black fruit with extraordinary maturity.
Palate: creamy, velvety and very meaty tackle. Great balance, with rounded tannins and silky acidity. Elegant, long finish.