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In 2013, the “Imperial Gran Reserva 2004” wine was awarded as the #1 wine in the Top 100 Wine Spectator ranking of the US magazine. It thus became the first Spanish wine to achieve it. In addition, C.V.N.E. obtained the Double Environmental Footprint by calculating the carbon footprint and water footprint in the production of "Cune Crianza ...
Rioja (pronounced) is a wine region in Spain, with denominación de origen calificada (D.O.Ca., "Qualified Designation of Origin," the highest category in Spanish wine regulation). Rioja wine is made from grapes grown in the autonomous communities of La Rioja and Navarre, and the Basque province of Álava. Rioja is further subdivided into three ...
Tempranillo blanco was discovered in 1988 by a wine grower in a Tempranillo vineyard near Murillo de Río Leza in the La Rioja province of northern Spain. While Tempranillo is a dark-skin variety used to produce red wine, the grower discovered that one of his vines had undergone a mutation that produced yellow-green clusters after veraison.
Bodegas Muga is a Spanish winery based in Haro, in the Rioja Alta region. The estate was created in 1932 by Isaac Muga Martínez and his wife, Aurora Caño, and currently produces several red, rosé and white wines from Tempranillo , Garnacha , Mazuelo , Malvasia and Viura grapes.
Remains of a medieval wine press in the Rioja Alavesa. Vineyards occupied the usual part of rural landscapes in medieval Rioja during the High Middle Ages (10th–13th century) [3] There are proofs of Rioja wine export towards other regions as early as the late 13th century, which testifies the beginnings of a commercial production.
Tempranillo is the major component of the typical Rioja blends and constitutes 90-100% of Ribera del Duero wines. [1] In Australia, Tempranillo is blended with Grenache and Shiraz, also known as Syrah. In Portugal, where it is known as Tinta Roriz, it is a major grape in the production of some Port wines. [17]
The natural occurrence of fermentation means it was probably first observed long ago by humans. [3] The earliest uses of the word "fermentation" in relation to winemaking was in reference to the apparent "boiling" within the must that came from the anaerobic reaction of the yeast to the sugars in the grape juice and the release of carbon dioxide.
Winemakers can encourage diacetyl production by keeping the wine sur lie in the barrel. The barrel on the right has recently been stirred with a bâtonage tool. Diacetyl (or 2,3-butanedione) is the compound associated with the "buttery" aromas of Chardonnays, but it can affect any wine that has gone through malolactic fermentation.
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