Wine Gloria de Ostatu Rioja DOC 2004
Wine rich cherry color.
Rich, excellent flavor which pronounced tannins and acidity, which is closer to high. In the taste of raspberries and cherries appear that interrupt high enough tannins.
The wine has a wonderful floral aroma with notes of black ripe cherries and dark chocolate. It is also very pleasing shade of light mineral and spicy notes.
Gloria de Ostatu - saturated excellent wine that perfectly complement complex meat dishes and aged cheeses.
For the production of wine Gloria de Ostatu used exclusively the best grapes. The selection begins in the vineyard. Use pre-fermentation and cold maceration process. Light alcoholic fermentation in wooden barrels for 16 days at 27 ° C. Malolactic fermentation takes place in new French oak barrels from the most prestigious manufacturers 6 France. Hold for 12 months.
Winery Bodegas Ostatu is the heart of the Rioja Alavesa in Samaniego. This winery has been around for many generations, there is evidence based on which we can talk about the winery back in the 15th century, which was located in the village of Matarredo.
To date, the reins in the hands of four children and Doroteo Maria Asuna. In 1960, Doroteo anus headed the family business and his dedication and hard work and the desire to be the best prompted to produce their own wine. The result was the construction of a new winery, which today is called Bodegas Ostatu. Since 2000, gradually, the responsibility for managing the winery was handed over to his sons Gonzalo, Ernesto, and Iñigo, and his daughter Mary. It was at this time made a significant step forward. These years were marked by the release of wines Gloria de Ostatu and Laderas del Portillo.
Until recently, all wine farms produce so that the main goal was to use them precisely at a young age. The famous French winemaker Hubert de Bouar expressed interest in cooperation, learning of this wine house. He realized that the age of the vines in combination with a unique location terroirs, can cause a sharp distinction wines that could compete in the world market. Going from carbon to the traditional fermentation maceration, and lower yields of vineyards, wines produced dramatically change the style.