WINE & AUTHOR APALAZ VIGNERON

DENOMINACIÓN DE ORIGEN RIBERA DEL DUERO

Spain

WINES OF EDITION LIMITED WINERY

APALAZ wines are the result of years of research work. We have worked with traditional techniques and innovative techniques in the current elaborations. Research work began in 2001. The winery produces 9,000 kg of the more than 50,000 kg of grapes produced annually by family vineyards. With a manual work have been obtained as a result wines with breeding of the highest quality. With elaborations without sulphites added, without additives, with the only need of the carefully selected grape. The broths are cared for and bottled by gravity without performing clarification or filtration techniques that can remove complexity.

THE AUTHOR

Ernesto Aparicio Lázaro was born in the Ribera del Duero. As a child he learned to love the countryside and soon began to work the vineyards and family wines with traditional practices and customs. After knowing and understanding the soils and vineyards of the area, he decided to train and specialize in viticulture and oenology as an agricultural engineer and licensed as an oenologist and doctor in wineology. He has conducted several research studies on vine and wine.

APALAZ d´Or 

Varieties: Fine Red (85%) and Merlot (15%).

Gravity processing with destemming and manual selection of grapes. Entry at low temperatures producing a prefermentative maceration of 60 hours. Spontaneous fermentation with autochthonous yeasts. Three manual bazuqueos are made for 7 to 10 minutes for 35 days. Malolactic fermentation in French oak barrels.

Aging: 18 months in French oak barrels of 225 liters.

Production: 1.117,5 liters, in 1.450 bottles of 0,75 liters and 20 bottles of 1,5 liters.

Visual Phase: Clean, bright, cherry red cherry.

Olfactory Phase: Floral memories with black and red fruit. It has marked balsamic aromas with a long mineral and spicy background.

Gustatory Phase: In the mouth it is friendly, broad and elegant, with a balanced tannic structure, the creamy nuances of the barrels being perfectly integrated. It is a complex wine, long, delicate, with a freshness that highlights an incredible expressiveness at the end of the mouth. Final phase of aromatic nuances and flavors that remind us of toffe and cherries in liquor.

APALAZ BLEND d´Autor 

Varieties: Fine Red (85%) and Merlot (15%).

Elaboration: Entry on October 5 by gravity with a careful destemming and manual selection of grapes. Incubated at low temperatures producing a prefermentative maceration of 30 to 40 hours. Spontaneous fermentation with autochthonous yeasts. They are made of 3 manual bazuqueos of 4 to 8 minutes during the maceration of 25 days. Separated taking advantage of the crescent moon to start the malolactic fermentation in French oak barrels. Malolactic fermentation ends on November, being transferred to barrels for breeding.

Aging prior to bottling: 14 months in French oak barrels of 225 liters. Production: 1.050 liters distributed in 1.400 bottles of 0,75 liters.

Visual Phase: Cherry color with bright reflections in the range of violáceos.

Olfactory Phase: Memories of black and red fruit, marked floral notes with a balsamic and mineral background.

Phase Gustative: Its sweet and ripe tannins make it a round, wide and tasty wine.

APALAZ -SO2 

Varieties: Fine Red (85%) and Merlot (15%).

Elaboration: Encubado by gravity with a careful destemming and manual selection of the grapes. Coated at low temperatures producing a preferential active maceration of 35 hours. Spontaneous fermentation with autochthonous yeasts. They are made of 3 manual bazuqueos of 8 to 10 minutes during the maceration of 20 days. Separated for the start of the malolactic fermentation in stainless steel tanks. Malolactic fermentation ends on November 14 and is transferred to barrels for aging. Aging: 14 months divided; 8 months in French oak barrels of 225 liters, 4 months in clay jars of variable volume and 2 months in stainless steel tank. Of 1,100 liters.

Sulfurous Total: less than 1 mg / liter.

Production: 1.050 liters distributed in 1.400 bottles of 0,75 liters.

Visual Phase: Bright cherry color with a deep layer and cover.

Olfactory Phase: Very surprising in the nose by the evolutions that occur in it. With a high aromatic intensity, once served the first thing that appear are a first vegetable memories that after an evolution of the wine in the glass give way to a great variety of fruits, where the aromas of black and red fruits that give way to notes of Aromas of black plums.

Phase Gustative: Wine of great initial impact, is potent and fleshy. The structure fills the mouth with sensations with a powerful tanicidad, accompanied by aromas of red and black fruits. Retronasal with notes of compote fruit.

APALAZ Rosado 

Varieties: Tinto Fino 95% and Merlot 5%.

Elaboration: Encubado by gravity with a careful destemming and manual selection of the grapes. Spontaneous fermentation with autochthonous yeasts. The alcoholic fermentation and is transferred to barrels for breeding on lees for 6 months.

Analytical data: Acidity: 5,68 g / l tartaric / pH: 3,27 / Alcoholic content: 13,77% vol.

Production: 1.050 liters distributed in 1.400 bottles of 0,75 liters.

Visual Phase: Attractive pale pink.

Olfactory Phase: Fresh and intense notes of red fruits of forest, sweet and grapefruit, with very subtle nuances of white and citrus flowers.

Phase Gustative: Balanced, fresh and fruity. It is a long wine in route that in its whole is sweetened due to a breeding on fine lees very well integrated.

APALAZ 3Cs d´Nuit 

Varieties: Fine Red (95%) and Merlot (5%).

Elaboration: Concealed on October 5 by gravity with a careful destemming and manual selection of the grapes. Coated at low temperatures producing a prefermentative maceration of 40 hours. Spontaneous fermentation with autochthonous yeasts. They are made of 3 manual bazuqueos of 5 to 8 minutes during the maceration of 25 days. Separated with the crescent moon to start the malolactic fermentation. Malolactic fermentation being transferred to barrels for aging.

Aging prior to bottling: 14 months divided; 6 months in French oak barrels of 225 liters, 4 months in mud jars of variable volume and 4 months in stainless steel tank. Of 1,100 liters.

Production: 1.050 liters distributed in 1.400 bottles of 0,75 liters.

Phase Visual: Red cherry color with abundant bright reflections in the range of violets with a broad layer.

Olfactory Phase: Red and black fruit, with memories of low mountain and light toasted marks to a nose with a grateful evolution.

Phase Gustative: Unctuous, structured and enveloping, very full in flavors. Tannins mature and sweet. Its sweet and ripe tannins and its creaminess make it a tamed wine, round, wide and tasty.

APALAZ d´Flor 

Varieties: Fine Red 85% and Merlot 15%.

Elaboration: Concealed by gravity with a careful destemming and manual selection of the grapes. Coated at low temperatures producing a maceration preferably 30 hours. Spontaneous fermentation with autochthonous yeasts. They are made of 3 manual bazuqueos of 4 to 5 minutes during the maceration of 25 days. Separated October 31 for the start of the malolactic fermentation that was carried out in French oak barrels. Malolactic fermentation and is then transferred to barrels for breeding.

Aging prior to bottling: 14 months in French oak barrels of 225 liters.

Production: 1.050 liters distributed in 1.400 bottles of 0,75 liters.

Visual Phase: Red cherry color with bright reflections in the violet range.

Olfactory Phase: Very floral, with abundant red fruit, on a spicy and balsamic background wrapped in light and pleasant toasts.

Phase Gustative: Very fresh in the mouth, broad, structured, rich in fruity souvenirs, very polished tannins and full in fruit and spicy flavors.

 

Tips for the enjoyment of APALAZ wines:

  • Open the bottle if it is possible to half an hour before carefully decanting to enjoy its full potential.
  • The ideal serving temperature is 17 to 18 ° C and once served in the Cup just enjoy her more than seductive evolution.

 

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