Wine Conde Ansúrez Rosé

Wine Conde Ansúrez Rosé
Type of Wine: Rosado Joven / Young Rosé
Designation of origin: D.O. Cigales
Grape varieties: 70% Tinto Fino, 10% Garnacha, 20% otras (Verdejo, Albillo).
Winemaking: Wine is made by 12 hours maceration with a 100% de-stemmed grape. Afterwards it undergoes a centrifuge before fermentation begins. The “pie de cuba” (yeast starter) is added to a clean must and fermentation takes place at a controlled temperature of 16-18 °C. Then, wine is finned and stabilized so tartrates precipitate out before wine is bottled.
Barrel aging:
Bottling aging:
Barrel type:
Alcohol content: 12,5% - 13,5% Vol.

Wine-tasting card

Colour Cherry pink with violet undertones, clean and brilliant.
AromaRipened fruit, very harsch on the nose.
Mouth Clean with a well-balanced acidity level and a pleasant, lasting aftertaste. Full-bodied, clean and lingering.
Serving temperature 9 °C – 10 °C
Recommended for Fish, seafood dishes and light meals in general.

Conde Ansúrez Young Red Wine

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Type of Wine: Tinto Joven / Young Red Wine
Designation of origin: D.O. Cigales
Grape varieties: 100% Tempranillo (Tinto Fino).
Winemaking: The process is carried out by a traditional maceration with a 100% de-stemmed grape. Wine is poured into stainless steel vats and pumped-over 3 times a day where fermentation continues between 8 and 10 days at a controlled temperature of 25-28 °C. Subsequently, wine is run-off, undergoes a malolactic fermentation, is finned and finally is stabilized.
Barrel aging:
Bottling aging:
Barrel type:
Alcohol content: 12,5% - 13,5% Vol.

Wine-tasting card

Colour Vivid, intense purplish hue.
Aroma Primary aromas of ripe fruit, clean and expressive.
Mouth Light with considerable gyceric content, lingers at the back of the nose.
Serving temperature 16 °C- 18 °C
Recommended for Meat dishes, roast and cheeses.

Conde Ansúrez Oaky

Conde Ansúrez Roble
Type of Wine: Oaky Red wine
Designation of origin: D.O. Cigales
Grape varieties: 100% Tempranillo (Tinto Fino)
Winemaking: Traditional filling in stainless steel vats. Must is pumped-over 3 times a day at a fermentation controlled temperature of 26-28 °C. Subsequently, it is run-off and left to settling before barrels are filled.
Barrel aging: 4 meses en barrica de roble americano.
Bottling aging: Bottles remain lying down in metallic crates for a minimum of 3 months in an underground facility. The temperature at this facility does not exceed 16 °C.
Barrel type: 100% roble americano
Alcohol content: 13º

Wine-tasting card

Colour cherry red with hints of vanilla
Aroma ripe fruit with retronasal hints of vanilla.
Mouth red fruits (blackberries, mulberries) balanced and persistent with hints of the toast of the wood.
Serving temperature 16 °C – 18 °C
Recommended for meats, roasts, game, etc…

Conde Ansúrez Aged Red Wine

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Type of Wine: Tinto crianza
Designation of origin: D.O. Cigales
Grape varieties: Tinto fino y otras variedades de la zona
Winemaking: A traditional maceration process is completed with a 100% de-stemmed grape. Stainless steel vats are filled with daily pump-over. Fermentation takes place at a controlled temperature of 28-30 °C during 15-20 days. A subsequent run-off is done leaving wine to settling before barrels are filled.
Barrel aging: Mínimo 12 meses con trasiegos cada 3 ó 6 meses.
Bottling aging: Wine ages in bottle a minimum of 6 months prior being marketed. Bottles are lying down on metallic scantling in an isolated facility where temperature does not exceed 18 °C.
Barrel type: 95% roble americano 5% roble francés
Alcohol content: 12,5% - 13,5% Vol.

Wine-tasting card

Colour cherry red, with almost imperceptible purple hues in the thin layer, bright and clear with good depth.
Aroma Complex and elegant, matured in american oak, a fruity background.
Mouth Full of flavour, big, tannic, with a very well structured finish, reminiscent of its time in the barrel.
Serving temperature 18 °C
Recommended for Meats and roasts.

Wine Conde Ansúrez Reserve

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Type of Wine: Tinto reserva / Red wine Reserve
Designation of origin: D.O. Cigales
Grape varieties: 100% Tempranillo (Tinto Fino)
Winemaking: A traditional maceration is done with 100% de-stemmed grape. Must is pumped-over 3 or 4 times a day lasting 30 minutes each. Fermentation takes place at a controlled temperature of 28-30 °C during 18-25 days. Afterwards, wine is run-off and left to settling before barrels are filled.
Barrel aging: De 18 a 24 meses según evolución con trasiegos cada 3 meses.
Bottling aging: Wine ages in bottle a minimum of 9 months prior being marketed. Bottles are kept lying down on metallic scantling in isolated facility where temperature never exceeds 18 °C.
Barrel type: 90% roble americano, 10% roble francés
Alcohol content: 13% - 13,5% Vol.

Wine-tasting card

Colour Intensed cherry red.
Aroma Faint aromas of fruit with hints of its ageing (vainilla and leather).
Mouth Smooth, round, well-structured and persistent. Reminiscent of ripe fruit and retronasal high roasts.
Serving temperature 18 °C
Recommended for meats, roasts, game, etc.