Pueblo de Lavia 2019
Pueblo de Lavia 2019
Pueblo de Lavia 2019
9,90 €
¡ Comprando este producto consigues 4.5 menttos !
10.00 €
free from 190 €
Alérgenos y características
Bio / Ecological
Bio / Ecological
Pueblo de Lavia is a red wine produced by Bodegas Lavia with 100% Monastrell grapes.
Harvested by hand in 13-kilo boxes, the grapes were pre-selected in the vineyard during the harvest and another selection of bunches was made on the table when the grapes were brought in. The harvest rests for one night in a cold container to enter the winery fresh. An average of 13% stems are used, the rest is destemmed grapes without stems.
It is fermented in stainless steel tanks with its indigenous yeast at a controlled temperature and with as little intervention as possible. The plots are from both the Aceniche Valley and the Venta del Pino Valley.
Alcoholic fermentation lasts between 10 and 15 days. Once finished, the wine is transferred to 500-litre closed barrels of the different wines from the separately selected plots, where it undergoes malolactic fermentation. It is matured in 500 litre French oak barrels for 9 months.
Tasting notes of Pueblo de Lavia
Cherry colour with low robe.
Intense, fresh nose, with hints of fruit over spicy notes.
Pleasant in the mouth, good volume and lots of fruit. Silky and with elegant tannins. Fresh finish.
Pueblo de Lavia is a red wine produced by Bodegas Lavia with 100% Monastrell grapes.
Harvested by hand in 13-kilo boxes, the grapes were pre-selected in the vineyard during the harvest and another selection of bunches was made on the table when the grapes were brought in. The harvest rests for one night in a cold container to enter the winery fresh. An average of 13% stems are used, the rest is destemmed grapes without stems.
It is fermented in stainless steel tanks with its indigenous yeast at a controlled temperature and with as little intervention as possible. The plots are from both the Aceniche Valley and the Venta del Pino Valley.
Alcoholic fermentation lasts between 10 and 15 days. Once finished, the wine is transferred to 500-litre closed barrels of the different wines from the separately selected plots, where it undergoes malolactic fermentation. It is matured in 500 litre French oak barrels for 9 months.
Tasting notes of Pueblo de Lavia
Cherry colour with low robe.
Intense, fresh nose, with hints of fruit over spicy notes.
Pleasant in the mouth, good volume and lots of fruit. Silky and with elegant tannins. Fresh finish.
More information
Pueblo de Lavia is a red wine produced by Bodegas Lavia with 100% Monastrell grapes.
Harvested by hand in 13-kilo boxes, the grapes were pre-selected in the vineyard during the harvest and another selection of bunches was made on the table when the grapes were brought in. The harvest rests for one night in a cold container to enter the winery fresh. An average of 13% stems are used, the rest is destemmed grapes without stems.
It is fermented in stainless steel tanks with its indigenous yeast at a controlled temperature and with as little intervention as possible. The plots are from both the Aceniche Valley and the Venta del Pino Valley.
Alcoholic fermentation lasts between 10 and 15 days. Once finished, the wine is transferred to 500-litre closed barrels of the different wines from the separately selected plots, where it undergoes malolactic fermentation. It is matured in 500 litre French oak barrels for 9 months.
Tasting notes of Pueblo de Lavia
Cherry colour with low robe.
Intense, fresh nose, with hints of fruit over spicy notes.
Pleasant in the mouth, good volume and lots of fruit. Silky and with elegant tannins. Fresh finish.
Pueblo de Lavia is a red wine produced by Bodegas Lavia with 100% Monastrell grapes.
Harvested by hand in 13-kilo boxes, the grapes were pre-selected in the vineyard during the harvest and another selection of bunches was made on the table when the grapes were brought in. The harvest rests for one night in a cold container to enter the winery fresh. An average of 13% stems are used, the rest is destemmed grapes without stems.
It is fermented in stainless steel tanks with its indigenous yeast at a controlled temperature and with as little intervention as possible. The plots are from both the Aceniche Valley and the Venta del Pino Valley.
Alcoholic fermentation lasts between 10 and 15 days. Once finished, the wine is transferred to 500-litre closed barrels of the different wines from the separately selected plots, where it undergoes malolactic fermentation. It is matured in 500 litre French oak barrels for 9 months.
Tasting notes of Pueblo de Lavia
Cherry colour with low robe.
Intense, fresh nose, with hints of fruit over spicy notes.
Pleasant in the mouth, good volume and lots of fruit. Silky and with elegant tannins. Fresh finish.
