Bodegas Melius

VARIETIES: The grape selection being the cornerstone of this wine, the MERLOT and CABERNET SAUVIGNON are thoroughly monitored before their selection and harvesting.

VINIFICATION: Thie vines used to make this wine are carefully controlled from pruning right through to maturation in order to keep productivity sufficiently low to achieve the highest quality. Optimum harvesting is assured by close evaluation of phenolic maturation, sugars and acidity. Fermentation follows the traditional method with 22 days of maceration at a controlled temperature of 28ºC, the wine being drawn off after daily controls of the poliphenols, tannins and of colour intensity.

AGEING: 20 months in Allier French oak casks of very fine pore and medium toast which favour unhurried maturing. Then careful bottle conditioning

FEATURES: An oenologist specially selected coupage with perfect balance between fruit and oak. Limited production.

HARVEST: 2000

VARIETIES: We believe that the vineyards themselves are the cornerstone so we give dre importance to the control and selection of our MERLOT and CABERNET SAUVIGNON.

VINIFICATION: Traditional fermentation and temperature controlled maceration at 28ºC for 22 days. Drawn off at the optimum moment to achieve the appropriate qualities to allow a full 2 years of cask ageing. Malolactic fermentation is completed in the cask.

AGEING: 24 months in Allier French oak casks of very fine pore and medium toast which allow unhurried ageing without prejudicing the inherent quality of the wine. Followed by a minimum of 3 years maturation in bottle.
 
FEATURES: Following the norms of d.o. Navarra this wine has spent a minimum of 2 years in cask and 3 years in bottle. This wine is fully rounded and the vanilla and toast qualities of the French oak without masking the fruit itself.

HARVEST: 1996

VARIETIES: We believe that the vineyards themselves are the cornerstone so we give dre importance to the control and selection of our MERLOT and CABERNET SAUVIGNON.

VINIFICATION: Traditional fermentation and temperature controlled maceration at 28ºC for 20 days. Drawn off at the optimum moment to achieve the colour and body needed by a reserve wine.

AGEING: 18 months in Allier French oak casks of very fine pore and medium toast which favour unhurried maturing. Then careful bottle conditioning

FEATURES: Following the norms of d.o. Navarra this wine has matured for at least one year in bottle thus reaching the market fully rounded and expressing al its virtues.

HARVEST: 1998

VARIETIES: We believe that the vineyards themselves are the cornerstone so we give due importance to the control and selection of our MERLOT and CABERNET SAUVIGNON.

VINIFICATION: Traditional fermentation and temperature controlled maceration at 28ºC for 19 days. Being drawn off in function of the desired fruit and colour characteristics.

AGEING: 12 months in Allier French oak casks of very fine pore and medium toast which favour unhurried maturing. Then careful bottle conditioning

FEATURES: A crianza wine which shuws good balance between the fruit and the vanilla, toast and balsamic nuances from the French oak.

HARVEST: 2001

VARIETIES: Careful selection of Merlot, Tempranillo y Syrah.

VINIFICATION: Traditional fermentation and temperature controlled maceration at 28ºC, being drawn off in function of the desired fruit and colour characteristics.

AGEING: Madured for 4 months in Allier French oak casks of fine pore and mediurm toast followed by bottle ageing.

FEATURES: A young wine whose fruit is complimented by a light vanilla and toast from the cask.

HARVEST: 2005