SALCIS CRIANZA 2013

HISTORY WINEMAKING n the early 1960s, with the cooperative Salcis captures the essence of the region, movement rising rapidly in the wine industry with vines over 50 years old, craft growing in the Ribera del Duero area, the Miguel Sanz techniques and manual picking, a production family joined the local project Bodega Coop- which tries to conserve and care for the fruit, erativa in Santa Cruz de la Salceda-. mainly by it being produced by gravity-flow. It In time the current generation, agreed to only uses gravity to move the grapes, in such grow and cultivate their own brand of high- a way so that all the organoleptic qualities re- quality wine within the framework of a fam- main intact to the very end of the process and ily venture whose aspiration is to afford its the final product. Maceration lasted 30 days members the pleasure of working, enjoying followed by oak barrel ageing for 12 months. themselves and living. VINTAGE REGION The harvest took place in October 2013. , Ribera del Duero, Grapes were picked and selected by hand, and transferred in boxes of 16 Kg. VARIETAL 100% Tempranillo TASTING NOTES Nose: Intense and aromatic. Initially its dis- VINEYARDS tinctive fruity bouquet acts as a reminder of Hacienda Miguel Sanz is a unique, distinct the oak barrels it has been aged in and then winery, located at , near Aranda enhanced with seductive mineral hints. de Duero, Burgos province, at the heart of its Palate: Elegant and full bodied on the palate own vineyards. Lying midway between the with some silky, mouth-embracing tannins. towns of Aranda de Duero, Santa Cruz de la Salceda and Vadocondes, the vineyards TECHNICAL INFORMATION include the bush-trained tempranillo grape pH: 3.68 plantation and enjoy a high density of vines Total Acidity: 5.48 g/l per hectare allowing to naturally balance the Residual Sugar: 1.61 g/l vineyards. Alcohol: 14.5%

WINEMAKER Begoña Miguel

48 Harbor Park Drive, Suite D . Port Washington, New York . 11050 . 516.918.6239