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MONTECILLO WHITE BARREL FERMENTED 2019 VINTAGE various tastings are carried out to 2019. Growing cycle dened by its dene the nal blend. dryness, with low acidity in the grapes and exceptional vine health. SENSORY EVALUATION e harvest started early and LOOK: Bright pale yellow with production was low. lemon-coloured highlights. e density of this wine is visible when GRAPE VARIETIES you swirl the glass. 40% Viura, 30% Tempranillo AROMA & PALATE: On the nose it Blanco and 30% Sauvignon Blanc. is expressive and lively. Very clean, with clear notes of white fruit ORIGIN mixed with woodland owers and D.O.Ca. Rioja, Rioja Alta. hints of orange blossom. As it spends more time in contact with CRAFTING & AGEING the air, notes of sweet patisserie Limited production of 30,080 and vanilla surround and enhance bottles of 750ml. e Viura comes the persistence of the aromas. from vines of more than 60 years It is broad, viscous and elegant of age situated at more than 600m upon entry. Its blend of intense altitude in the Rioja Alta. e fruit with touches of balsam makes Tempranillo Blanco is grown on it very enjoyable. e slightly more clay-based soils and the sweet, caramelised notes reappear Sauvignon Blanc comes from on its journey through the palate. parcels in the coolest, most easterly It is fresh, with a long, avourful area of the D.O. at more than 700 nish. m altitude. Hand harvested at the optimum moment. Each varietal is SERVING & FOOD PAIRING vinied completely independently. A very versatile wine in terms of Destemming and subsequent food pairing due to its extraordi- vatting. Long macerations at a low nary complexity. A white wine temperature in contact with the with character, ideal for pairing skins to extract all the primary with a great range of dishes, from aromas. Very gentle pressing and sh and foie gras to meats, mature subsequent static settling. cheeses and even Iberian charcute- Fermentation in egg-shaped rie. It has a very long lifespan, with FlexTanks at a very low potential for evolving in the bottle. temperature. Racking to new, Serving temperature: gently toasted French oak barrels 11ºC - 13ºC. To perceive the full from Nevers and Allier to range of aromas we recommend complete the fermentation process. opening the bottle a few minutes Due to the characteristics of the prior to serving the wine to allow it vintage, we sought to respect the show its full aromatic potential. grape's natural acidity, only carrying out partial malolactic ANALYSIS fermentation in the Viura variety. Alcohol: 13.5% v/v Ctra. Fuenmayor-Navarrete Km. 3 Battonage every two days in the Residual sugar: 1.6 g/l 26370, Navarrete · LA RIOJA - SPAIN three varieties over ve months to Acidity: 5.3 g/l E [email protected] · T +34 941 44 01 25 add volume on the palate. Once pH: 3.54 bodegasmontecillo.com this process has been completed, .

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Carta De Vinos
CARTA DE VINOS CONCEPTO DE ALGUNOS TECNICISMOS DE ESTA CARTA: D.O.= Denominación de Origen. (Organismo de control). D.O.C.= Denominación de Origen Calificada / Controlada. (En el territorio español, Rioja y Priorato son las únicas Denominaciones de Origen, Calificadas. En Europa hay algunas más). Sin D.O.= No tiene ningún organismo de control. Aguja = Tipo de vino cuyo contenido en carbónico es apreciado en la boca en forma de pequeño “cosquilleo”. Anyada. (Joven).= Vinos que no se han sometido a ningún proceso de crianza. Roble = Vinos que han tenido varios meses de crianza en barrica (normalmente de roble). No es necesario especificar su tiempo de permanencia. Crianza = Vinos que han tenido como mínimo un proceso de crianza en barrica, de 12 meses y se pueden comercializar en su tercer año natural. (Por ejemplo, en Rioja). Reserva = Vinos seleccionados que han tenido una crianza mínima entre barrica de roble y botella de tres años, de los cuales uno al menos en barrica. (Por ejemplo, en Rioja). Cava Brut = Se dice de un cava que contiene hasta 15 gramos de azúcar por litro. Cava Brut Nature = El que no contiene azúcar añadido. Natural. Normalmente menos de 3 gramos. Tanino = Sustancia química natural del vino, de acción astrisgente y curtiente que procede de las partes sólidas del racimo. Su presencia es normal e incluso deseable en los vinos tintos. De Autor = Llamados también Vinos de Pago, de Finca. Se elaboran con esmero y con una identidad concreta de la firma o del Bodeguero. Solo emplean vinos de la propia finca, no compran ni vino ni uva a nadie.
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Presentación De Powerpoint
EVALUATION OF GLUTATHIONE CONTENT IN FOUR WHITE VARIETIES IN THE D.O.Ca. RIOJA (SPAIN) Juana Martínez*, Laura Alti, Sara García, Elisa Baroja Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja, Universidad de La Rioja, CSIC) Carretera de Burgos Km. 6, 26007, Logroño, Spain.* [email protected] INTRODUCTION MATERIALS AND METHODS Glutathione is a tripeptide that is mainly found in reduced form in grapes. It generates during the The study was carried out during three seasons (2017, 2018 and 2019) in a vineyard located in maturation of the grape, increasing significantly after veraison [1]. It plays a relevant role in the the Finca La Grajera (Logroño, Spain) in four white varieties: Tempranillo Blanco, Maturana prevention of oxidative processes due to its high antioxidant activity. Its content in the grape is Blanca, Garnacha Blanca and Viura. On the other hand, the influence of different vineyard influenced by many factors (variety, vintage, cultural practices, nitrogen nutrition ...) [2]. In musts locations in the DOCa Rioja on the content of this compound was also analyzed. The study and wines, it undergoes modifications due to oxygen exposure, tyrosinase activity, maceration was carried out in 2018 in two locations (Logroño and Briones) for the four varieties. In the time, pressing, yeast strain…[3]. case of Tempranillo Blanco, it lasted for three years (2017-2019) in three different locations The aim of this work was to evaluate the content of glutathione in the grape of four white (Logroño, Corera and Albelda). varieties: Tempranillo Blanco, Maturana Blanca, Garnacha Blanca and Viura. Glutathione determination was carried out by HPLC by automatic derivatization in precolumn with OPA.
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Tempranillo Blanco Fincas De Azabache 2020
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Evaluation of Glutathione Content in White Grape Varieties
Vitis 58 (Special Issue), 21–24 (2019) DOI: 10.5073/vitis.2019.58.special-issue.21-24 Evaluation of glutathione content in white grape varieties J. MARTÍNEZ, S. GARCÍA and L. ALTI Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja, CSIC, Universidad de La Rioja), Logroño, Spain Summary tivity, yeast strain, etc. (DU TOIT et al. 2007, GABRIELLI et al. 2017). This compound is also involved in the stress response The aim of this work was to evaluate the content of of Saccharomyces cerevisiae and it can be absorbed or ex- glutathione in the grape, must and wine of nine white va- creted during alcoholic fermentation (MIKAYE et al. 1998). rieties authorized in the Qualified Designation of Origin The content of glutathione after fermentation may depend Rioja (Spain): 'Chardonnay', 'Garnacha Blanca', 'Mal- on the strain of yeast used (LAVIGNE et al. 2007), although vasía', 'Maturana Blanca', 'Tempranillo Blanco', 'Tur- the differences observed in some studies were insignificant runtés', 'Sauvignon Blanc', 'Verdejo' and 'Viura'. The (FRACASSETI et al. 2010). In musts, glutathione reacts with results obtained showed important varietal differences in caftaric acid, generating a colorless compound called GRP the concentration of GSH. 'Sauvignon' and 'Tempranillo (2-S-glutathionylcaphatic acid) which prevents subsequent Blanco' presented high levels of this compound in grape, enzymatic browning reactions of said acid (SINGLETON et al. must and wine. 'Verdejo' and 'Turruntés' registered high 1985). These reactions can lead to the deterioration of the values in grape, which decreased notably in must and final quality of musts and wines. Additionally, GSH exerts wine.
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Page 4 Page 5 Riesling Page 7 Sauvignon
. 0 WINES BY THE GLASS Page 2 FEATURED WINES Page 3 HALF BOTTLES Page 4 LARGE FORMAT BOTTLES Page 5 CHAMPAGNE & SPARKLING WINE Page 6 WHITE WINE Riesling Page 7 Sauvignon Blanc Page 7 Rosé Page 8 Pinot Grigio & Gris Page 8 Interesting Whites Page 8 Chardonnay Page 9 Grand Cru White Burgundy Page 10 RED WINE Grand Cru Red Burgundy Page 10 Pinot Noir Page 11 Merlot Page 12 Bordeaux Page 12 Cabernet Sauvignon Page 13 Boutique California Cabernet Sauvignon Page 14 Red Blends Page 15 Syrah, Shiraz & Grenache Page 16 Zinfandel & Cabernet Franc Page 16 Other Reds Page 17 Barolo & Barbaresco Page 17 Châteauneuf du Pape Page 17 DESSERT WINE Page 18 wine availability and vintages may change Four Seasons Resort Scottsdale at Troon North 1 WINES BY THE GLASS WHITES SPARKLING Glass Casa de Valor Cava Penedes, Spain 12 Louis Roederer Brut Reims, France 25 GEWURZTRAMINER Leon Beyer Alsace, France 13 SAUVIGNON BLANC Bodega Pierce Cochise County, AZ 13 ALBARIÑO Kentia Rias Baixas, Spain 11 VERDEJO Shaya Rueda, Spain 12 ROSÉ Borsao Campo de Borja, Spain 13 HONDARRABI ZURI Gorka Izagirre Basque, Spain 15 CHARDONNAY Iconoclast Russian River Valley, CA 18 Val De Mer Chablis, France 18 REDS Glass PINOT NOIR Francois Labet Corsica. France 16 Siduri Willamette Valley, OR 20 MALBEC Trapiche Broquel Mendoza, Argentina 13 CARIGNAN Lioco Mendocino, CA 17 BARBERA Mauro Molino Piedmont, Italy 16 TEMPRANILLO Flor De Sanctus Arlanza, Spain 19 CABERNET SAUVIGNON Iconoclast Stag's Leap, CA 20 BARBARESCO Cigliuti Piedmont, Italy 40 RED BLEND Quinta Portal 'Reserva' Douro,
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Texto Completo (Pdf)
ZUBÍA. MONOGRÁFICO REVISTA DE CIENCIAS. Nº 29 (2017). Logroño (España). P. 1-200, ISSN: 1131-5423 REVISTA DECIENCIAS REVISTA 29 29 DIRECTORA Patricia Pérez Matute CONSEJO DE REDACCIÓN Luis Español González Rubén Esteban Pérez Rafael Francia Verde Juana Hernández Hernández Alfredo Martínez Ramírez Luis Miguel Medrano Moreno Ana María Palomar Urbina Ignacio Pérez Moreno Enrique Requeta Loza Purificación Ruiz Flaño Angélica Torices Hernández CONSEJO CIENTÍFICO José Antonio Arizaleta Urarte (Instituto de Estudios Riojanos) José Arnáez Vadillo (Universidad de La Rioja) Susana Caro Calatayud (Instituto de Estudios Riojanos) Eduardo Fernández Garbayo (Universidad de La Rioja) Rosario García Gómez (Universidad de La Rioja) José Mª García Ruiz (Instituto Pirenaico de Ecología) Javier Guallar Otazua (Universidad de La Rioja) Teodoro Lasanta Martínez (Instituto Pirenaico de Ecología) Joaquín Lasierra Cirujeda (Hospital San Pedro, Logroño) Luis Lopo Carramiñana (Dirección General de Medio Natural del Gobierno de La Rioja) Fernando Martínez de Toda (Universidad de La Rioja) Juan Pablo Martínez Rica (Instituto Pirenaico de Ecología-CSIC) José Luis Nieto Amado (Universidad de Zaragoza) José Luis Peña Monné (Universidad de Zaragoza) Félix Pérez-Lorente (Universidad de La Rioja) Diego Troya Corcuera (Instituto Politécnico y Universidad Estatal de Virginia, Estados Unidos) Eduardo Viladés Juan (Hospital San Pedro, Logroño) Carlos Zaldívar Ezquerro (Dirección General de Medio Natural del Gobierno de La Rioja) DIRECCIÓN Y ADMINISTRACIÓN Instituto de Estudios Riojanos C/ Portales, 2 26071 Logroño [email protected] Suscripción anual España (1 número y monográfico): 15 € Suscripción anual extranjero (1 número y monográfico): 20 € Número suelto: 9 € Número monográfico: 9 € INSTITUTO DE ESTUDIOS RIOJANOS ZUBÍA REVISTA DE CIENCIAS Monográfico Núm.
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