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Vinos Lopez La Bodegaza Tinto Garnacha en Secano 2022

$26.68 $44.46

Vinos Lopez La Bodegaza Tinto Garnacha en Secano 2022 Vinos Lpez was founded in the 1970s in Epila, Zaragoza, by Abuelo Lpez, who was respected as a pillar in the Epila community, producing wines that are an emblem of quality and authenticity in the Valdej

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Vinos Lopez La Bodegaza Tinto Garnacha en Secano 2022

Vinos Lpez was founded in the 1970s in Epila, Zaragoza, by Abuelo Lpez, who was respected as a pillar in the Epila community, producing wines that are an emblem of quality and authenticity in the Valdejaln region. Today the winery is run by third generation Mario & Antonio, who have taken the winery to a global footprint. The family’s vineyards are certified organic, and retain the tradition of manual harvesting.

Based in the Valdejalon PGI, in the center of Zaragoza, Aragon. With 60 hectares of certified organic vineyards, located in pila at altitudes of 400 to 500 metres, they embrace sustainable viticulture. Their vineyards, with rich and varied soils, are home to carefully selected varieties, focusing mainly on Garnacha, Garnacha Blanc & Macabeo. The old vineyards, over 40 years old, are cultivated in goblet formation, while the younger ones, less than 40 years old, benefit from a vertical axis formation

Grape Varietals & Region:100% Garnacha from Vinos Lopez’s vineyard in La Bodegaza in Zaragoza, Aragon, Spain. The fruit comes from vines over 50 years old

Taste Profile:It stands out for its intense cherry red colour with ruby nuances. Fresh and intense aroma, with notes of red and black forest fruits and a creamy background. On the palate, the wine is balanced, with a pleasant mid-palate, elegant and delicate tannins, and a toasted touch from the barrel. It offers an intense flavour and a long aftertaste with nuances of red and black fruits and a soft toasted background.

Winemaking Process:The fruit is hand harvested, and then are cooled & undergo partial destemming before crushing. The fruit ferments with native yeasts in stainless steel tanks, undergoing daily punchdowns for 30 days, before being transferred to French oak for 8-10months before bottling

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