Vega Sicilia Unico 1999
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1 Vega Sicilia Unico 1999 VEGA SICILIA UNICO is a unique wine, and one of the great Spanish classics. The approximate percentage of each of them in this vintage: 90%TINTO FINO, 10%CABERNET SAUVIGNON. Cold temperatures with daily frosts. Cold temperatures, last frost on the 18 th April. Hot. 11 th October. Intense rains oblige to stop the harvest till the 1 st November. The harvest was finished on the 16 th November with Cabernet Sauvignon. History Once the process of fermentation had been completed, the wine remained in largecapacity wooden vats for 21 months. It then matured for 20 months in new casks, 17months in semi-new casks and 24 months in large-capacity wooden vats. The remaining time was spent in bottle until being released in Tasting Colour: Cherry with ruby ring. Nose: As the 1998, Unico based on the complexity of aromas, fine wood tones, compote and balsam aromas as menthol and rosemary. Palate: Entrance is subtle and discreet, following with a wide and opulent palate but not aggressive. Tones of tobacco, menthol and fine woods make this Unico a wine based on the aromatic complexity and persistency. Production Bordeaux bottles, Magnum and 157 Double Magnum.
2 Valbuena 5º 2004 The approximate percentage of varieties used in this vintage: 90% TINTO FINO, 10%MALBEC and MERLOT combined. History Typical with frequent frosts. Rainy. Mild, with rains in appropriate moments. 28 th to the 7 th October. Dry weather. Once the process of fermentation ended, the wine spent 4 months in large capacity wooden vats (20,000 litres.). Ageing in new casks 60% American oak and 50% French for 16 months. Afterwards in semi-used casks for 7 months and finally again in the large-capacity wooden vats till bottling in June Tasting Colour: Red cherry with intense ruby ring, shine and alive. Nose: Discrete on the first nose, aromas of fresh fruits mixed with fine wood hints that will blend with time. With a lot of potential, timid for the moment but with time will develop splendid. Palate: Powerful entrance, important presence on the palate with a long, tannic mineral finish. Complex and persistent, showing in this great vintage the nobility of its terroir. Production Bordeaux bottles, Magnum and 157 Double Magnum.
3 Alion % TINTO FINO (25-30 years on average). Cold with rains. Mild with rains. Very hot. 20 to 26th September with dry and hot weather. History The wine is in non-cooled stainless steel vats until January Aged in new Nevers oak barrels for 13 months plus ageing in bottle until release in Tasting Colour: Cherry red with ruby undertones. Nose: Nose of a hot vintage where we try to avoid liquor aromas, a moderate vinification helped to respect the fresh fruits flavours. As well fine wood and roasted aromas coming from the barrels. Palate: As we already remarked in the nose, these vintages have an important tannic presence to be treated moderately during vinification. Unctuous and persistent palates with long finish. Production Bordaux bottles, Magnums, 411 Doble Magnums, 59 Imperials.
4 Pintia % TINTA DE TORO (30-50 years on average) Cold and rains. Moderately warm with rainfalls. Extremely hot. Long vegetative cycle without frosts. Harvest started relatively soon on the 4 th and finished on the 13 th September. History Malolactic 100% in barrel. Ageing in new oak barrel, 70% French and 30% American for 13 months. Ageing in bottle until releasing in Tasting Colour: Deep cherry red with pronounced violet undertones. Nose: Powerful and pure aromas of cassis and blackcurrant, with touches of blue flower as the violet. As the previous years the fine wood aromas are present without being predominant. Palate: Opulent entrance but not aggressive with vibrant finish. Its full body wine with aromas of black fruits, cassis and violets give complexity on the palate. Producción Bordeaux bottles, Magnum, 210 Double Magnum y 11 Imperials. BODEGAS Y VIÑEDOS PINTIA, S.A. Ctra. de San Román a Morales de Toro, S/n SAN ROMAN DE HORNIJA Valladolid - ESPAÑA (Registro Mercantil de Valladolid. Tomo 947. Libro 0. Folio 129. Hoja VA Inscripción 8ª. - N.I.F.: ES A S.A. Unipersonal)
5 Mandolás 2006 MANDOLAS is a single variety dry wine that expresses the particularities of the region s grape, Furmint, as well as the micro-climate and the mineral character of its originally volcanic soil. 100% FURMINT, which can be harvested late while maintaining appropriate acidity levels. With its 65% the vineyards in the Tokaj planted to Furmint, it plays a major role. Climatology Very cold in January. Late and cold. Average temperature, June and August with a lot of rain. Maturation on time, grapes of good quality. Fermentation All the clusters were pressed (without de-stemming and crushing).the majority was fermented in new Hungarian oak barrels. Ageing It is kept in new Hungarian oak casks (from the surrounding Tokaj Mountains) for 7 months, during the first four with its lees being stirred frequently, battonage. Alcohol 14,2% Sugar 2.1 g/l Acidity 6.4 g/l
6 Mandolás 2007 MANDOLAS is a single variety dry wine that expresses the particularities of the region s grape, Furmint, as well as the micro-climate and the mineral character of its originally volcanic soil. 100% FURMINT, which can be harvested late while maintaining appropriate acidity levels. With its 65% the vineyards in the Tokaj planted to Furmint, it plays a major role. Climatology Mild, temperature above the average. Warm, early flowering. Very hot and no rains. Rainy weeks, normal temperature, good harvest. Fermentation All the clusters were pressed (without de-stemming and crushing) and fermented in new Hungarian oak barrels. Ageing It is kept in new Hungarian oak casks (from the surrounding Tokaj Mountains) for 6 months with its lees being stirred frequently, battonage. Alcohol 13,5 % Sugar 2 g/l Acidity 6 g/l
7 Late Harvest 2006 The concept of this wine is quite recent in Tokaj. In contrast with the long tradition and long ageing of the Aszú wines, the Late harvest is a younger wine with a totally different winemaking method. Its character is defined by its floral aromas with touches of citric, as well as its elegant bouquet. Made with the 4 varieties of Tokaj: 50% FURMINT, 20% HÁRSLEVELÜ, 25% ZÉTA y 5% MUSCAT DE LUNEL. Only the bunches containing 80% aszú (botrytis) berries and 20% sane berries are used for this wine. Very cold January. Late, cold. Above average temperature but not dry. Maturation on time, grapes of good quality. Fermentation 30 days in new Hungarian oak barrel. Ageing 6 months in new Hungarian oak barrels. Bottled in September Alcohol 13.15% Sugar 112 g/l Acidity 9.7 g/l
8 Aszú 5 puttonyos 2002 The type of Aszú wine is determined by its number of puttonyos (basket). Each one has a capacity for 25 kilograms of aszú (botrytis) grapes. By adding 3 to 6 puttonyos to 136 litres (Hungarian oak casks) of furmint must we obtain the corresponding Aszú wine. The more puttonyos, the sweeter the Aszú wine. 100% aszú berries, individually picked in the vineyards. Mainly FURMINT berries but also some HÁRSLEVELÜ and MUSCAT DE LUNEL berries. Fermentation Very cold, a few snow. A few rains, mild. Very hot with storm. Early maturation, excellent quality of grapes. Cool maceration of aszú berries in Furmint most for 18 hours. Fermentation controlled in new Hungarian oak casks for 60 days. Ageing In new oak casks for 2 and half years. Bottled in May Alcohol 13.2 % Sugar 144 g/l Acidity 10.1 g/l * BODEGAS VEGA SICILIA, S.A. * FINCA VEGA SICILIA Carretera Nacional 122, km VALBUENA DE DUERO (Valladolid) ESPAÑA Teléfonos: Fax: vegasicilia@vega-sicilia.com Web: [Registro Mercantil de Valladolid, Libro 42 General, 16 de la Sección de Sociedades, Folio 123, Hoja 217, Inscripción 1ª - N.I.F.: ESA Sociedad Unipersonal]
9 ESZENCIA 2000 Preparation method: The harvest always begins late, end of October, once the sun has ripened the grapes to an ambrosial sweetness. With the help of a little rain or the morning dew, the noble rot Botritys Cinerea appears and covers the individual grapes. From the effects of the drying winds and the rays of the sun the grapes wrinkle shrink and become Aszú grapes. The biochemical activity of Botritys enriches the grape and results in Aszú grapes as sweet as honey. The harvest is 100 % manual; we have mainly two pickings, when the aszú berries are selected from the bunch by hand berry by berry. According to the tradition the berries infected by the fungus Botrytis Cinerea (aszú berries) are collected in a vat, and trough the own weight of the berries the juicy liquid, the Eszencia, comes out. Fermentation: Ageing: 2 years in glass demijohns 18 months in small hungarian oak barrels (30l.) Bottled in August Alcohol 2,5% Sugar 592 g/l Acidity 13 g/l
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