ALCOHOLIC DEGREE 14%
At the time of harvest we made a selection to bring only those grapes with optimal ripening conditions to the winery. After destemming and crushing, a maceration and alcoholic fermentation took place for three weeks, at a temperature of 28 ºC. The wine underwent malolactic fermentation in barrels, where it was subsequently aged for 14 months. We use French Allier oak barrels, new to a minimum of 50%. During this time, the wine was racked several times to clean it naturally and avoid further treatments. The wine has a minimum bottle aging of 24 months (Reserve).
Vicalanda Reserva is the ideal companion for the best meat dishes, especially the local specialty: roast lamb. It is also, undoubtedly, a good ally for cured or Parmesan cheeses, ham, game and venison, vegetable dishes or rice dishes with meat.
VIEW Intense garnet with purple hues.
NOSE Elegant and intense. Very deep aroma. Black, violet and roasted fruits with a balsamic and mineral background.
MOUTH It is a very meaty, powerful and structured wine. Velvety attack and a very balanced mouthfeel. Great body and persistence.