The vineyards cover 204 ha of the total 700 ha area of the estate. All the vines are trained onto trellises with modern systems to measure and control hydric stress (soil hygrometers, trunk expansion, leaf water potential indicators, etc.) . In order to ensure the grape harvest in an area where spring frosts are frequently devastating, effective anti-frost towers have been installed. Production is regulated each year through green pruning and cluster thinning.
75% of the estate is planted with Tempranillo, 20% is Cabernet Sauvignon, 5% is Merlot and a small amount of Syrah and Petit Verdot. Before the harvest, over 2,000 analyses are made in order to determine the quality of the grapes on each plot. The analysis data includes weighing 100 grapes (an indicator of proper hydric stress control in the plant), colour progression and tannins (phenolic ripeness monitoring), as well as the classic parameters of acidity and alcohol level measurements.
75% of the estate is planted with Tempranillo, 20% is Cabernet Sauvignon, 5% is Merlot and a small amount of Syrah and Petit Verdot. Before the harvest, over 2,000 analyses are made in order to determine the quality of the grapes on each plot. The analysis data includes weighing 100 grapes (an indicator of proper hydric stress control in the plant), colour progression and tannins (phenolic ripeness monitoring), as well as the classic parameters of acidity and alcohol level measurements.
| Producer | Abadia Retuerta |
|---|---|
| Country | Spain |
| Region | Ribera del Duero |
| Color | Red |
| Classification | Sardon del Duero |
| Style | Full Body, Dry |
| Alcohol Content | 12 % |
| Serving Temperature | 16 |
| Vintage | 2006 |
| Grape Variety | Petit Verdot |
| Wine Closure | Natural Cork |
| Cellaring | Drink/Keep |
| Bottle Size | 75 cl |
91 points The 2006 Petit Verdot was aged in barrel for 24 months. Purple/black in color, it displays an enticing nose of toasty oak, pencil lead, mineral, espresso, licorice, and blackberry. Sweetly fruited, ripe, and full-flavored, it lacks only complexity. However, that may come with another 4-5 years of cellaring. This behemoth has 6-8 years of aging potential and a drinking window extending from 2016 to 2026, probably longer.
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RECENT REVIEWS
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And an angel passed away....
Try this out with some cheese (roquefort Pappillon will be the must) and you will just reach heaven!
(Review by Geogeo) -
Forget any other Champagne.
Generally not a Champagne drinker (bored of the crappy and acidic M&C, Pipper or even worst the Mumm) I most of the time favour a
(Review by Geogeo)
