Martin cendoya
Reserva

• VINEYARDS
Name: Valdesanjuán, Chillarán, Las Llanas, La Capilla • Year of Planting: 1900-1915 • Kilograms/Hectare: 3.800.

• VARIETY
80% Tempranillo, 15% Graciano and 5% Mazuelo.

• VINIFICATION
Alcoholic Fermentation: 6 days • Maceration: 20 days • Maximum Temp.: 30ºC • Over pumpings: 4 / day • Malolactic Fermentation: Mixed (American and French oak).

• AGING
Barrel: 24 months • Rackings: 4 • Bottle: 24 months

• ANALYSES
Ph: 3,69 • Total Acidity: 4,5 • Free Sulfurous Acid: 24 • UV Index: 60 • Volatile Acidity: 0,6 • Residual Sugar: 1,4 • Colour Intensity: 8,5 • Percent Alcohol: 13,5 • Malic Acid: <1.

• TASTING NOTES
Nose: Expressive, lively fragrances.• Palate: Excellently linked fruit and oak create a harmony of full, fleshy, intense, persistent flavours that could well be called exciting.

Reserva 1996

  • Challenge International du Vin
    Gold Medal
     
  • Zarcillo 2003
    Silver Medal
     
  • Wine Spectator August 2002
    87 points
     
  • Mondo Sept./Oct. 2002
    91 points
     
  • Mundus Vini 2003
    Silver Medal

    Reserva 1998

  • Challenge International du Vin
    Silver Medal
     
  • Zarcillo 2003
    Bronze Medal
     
  • Mondo 4/2003
    92 points
     
  • Mundus Vini 2003
    Special Mention