VIZCARRA SENDA DEL ORO 2009

Parkers Points: 90

Elaborated by gravity.
Grape Variety: 100% Tinto fino (The local name for the tempranillo grape)
Vineyard soil: sand, gravel and clay-limestone

Harvesting: Picked by hand and placed in 15kg crates
Maceration: destemmed before fermentation, 14 days maceration with pumping over three times per day at a temperature of 27ºC.
Malolactic fermentation: in barrel Aging: 7 months in French and American oak barrels

VIZCARRA 2008

Parkers Points: 92

Elaborated by gravity.
Grape Variety: 100% Tinto fino (The local name for the tempranillo grape)
Vineyard soil: sand and clay-limestone
Age of vines: More than 20 years

Harvesting: Picked by hand and placed in 15kg crates
Maceration: destemmed before fermentation, 17 days maceration with pumping over three times per day at a temperature of 28ºC
Malolactic fermentation: in barrel Aging: 15 months in American barrels and French barrels

VIZCARRA TORRALVO 2006

Parkers Points: 90+

Elaborated by gravity.
Grape Variety: 100% Tinto fino (The local name for the tempranillo grape)
Vineyard soil: sand, gravel and clay-limestone
Age of vines: 60 years

Harvesting: Picked by hand and placed in 15kg crates
Maceration: destemmed before fermentation, 25 days maceration with pumping over three times per day at a temperature of 28ºC.
Malolactic fermentation: in new oak French barrels Aging: 17-18 months in French oak barrels

CELIA VIZCARRA 2006

Parkers Points: 94+

Elaborated by gravity.
Grape Variety: 95% Tinto fino (The local name for the tempranillo grape) and 5% Garnacha
Vineyard soil: sand, gravel and clay-limestone
Age of vines: 55 years

Harvesting: Picked by hand and placed in 15kg crates
Maceration: destemmed before fermentation, 25 days maceration in open new barrels 400 litres with pumping over three times per day at a temperature of 30ºC.
Malolactic fermentation: in barrel Aging: 16 months in 95 %French and 5% American oak barrels.

INÉS VIZCARRA 2006

Parkers Points: 94+

Elaborated by gravity.
Grape Variety: 90% Tinto Fino (the local name for tempranillo grape) and 10% Merlot
Vineyard soil: sand, gravel and clay-limestone
Age of vines: 50 years

Harvesting: Picked by hand and placed in 15kg crates
Maceration: destemmed before fermentation, 25 days maceration in open new barrels 400 litres with pumping over three times per day at a temperature of 27ºC.
Malolactic fermentation: in barrel Aging: 16 months in French and American barrels 50%