Arxius de HMOS. PARAMO ARROYO (D.O. RIBERA DEL DUERO) - Bons Vins

EREMUS RESERVA

Guillem — Mon, 25 Nov 2024 18:09:58 +0000

Variety: 100% Tempranillo from 35 vineyards in organic farming.
Yield: 4,000 kg / ha
Vintage: Grapes harvested by hand in 15 kg boxes from our El Cerro, Valtarreña and Valtostado plots.
Elaboration & Aging: We carry out a second selection on the table before moving to the stainless steel tanks for fermentation. The alcoholic fermentation is carried out at a controlled temperature of 25ºC, proceeding to the discovery between 15 and 20 days later. The malolactic takes place in December and in January it is transferred to French and American oak barrels where it remains for 20 months.

Tasting Notes
Evolution color. Intense and bright layer. On the nose, intense aromas of ripe fruit. Compote, chocolate and balsamic. In the mouth it is round and wide. With a long and prolonged finish.

L'entrada EREMUS RESERVA ha aparegut primer a Bons Vins.

EREMUS CRIANZA

Guillem — Mon, 25 Nov 2024 17:57:17 +0000

Variety: 100% Tempranillo from 35 vineyards in organic farming.
Yield: 4,000 kg / ha
Vintage: Grapes harvested by hand in 15 kg boxes from our El Cerro, Valtarreña and Valtostado plots.
Elaboration & Aging: We carry out a second selection on the table before moving on to the stainless steel tanks for fermentation. Alcoholic fermentation takes place at a controlled temperature of 28ºC, proceeding to devat between 15 and 20 days later. The malolactic was carried out in December. It remains between 14 and 16 months in American and French oak barrels.

Tasting Notes
Bright intense cherry red color. On the nose it is elegant and complex, with abundant red fruit and spicy notes. On the palate it is long, long-lasting, meaty and structured.

L'entrada EREMUS CRIANZA ha aparegut primer a Bons Vins.

EREMUS ROBLE

Guillem — Mon, 25 Nov 2024 17:49:31 +0000

Variety: 100% Tempranillo from 35 vineyards in organic farming.
Yield: 4,000 kg / ha
Vintage: Grapes harvested by hand in 15 kg boxes from our El Cerro, Valtarreña and Valtostado plots.
Elaboration & Aging: We carry out a second selection on the table before moving to the stainless steel tanks for fermentation. The alcoholic fermentation takes place at a controlled temperature of 22ºC, proceeding to the discovery between 12 and 15 days later. The malolactic takes place in December and in January it is transferred to barrels, where it remains for 6 months in American oak barrels.

Tasting Notes
Bright cherry red color with ruby rim. On the nose, abundant presence of fruit in perfect harmony with spicy aromas. Nice on the palate, tasty, harmonious and very balanced.

L'entrada EREMUS ROBLE ha aparegut primer a Bons Vins.

SER VIVO Y NATURAL (without sulphites)

Guillem — Mon, 25 Nov 2024 17:41:23 +0000

Variety: 100% Tempranillo from 35 vineyards in organic farming.
Yield: 4,000 kg / ha
Vintage: Grapes harvested by hand in 15 kg boxes from our El Cerro, Valtarreña and Valtostado plots.
Elaboration: We carry out a second selection on the table before moving to the stainless steel tanks for fermentation. The alcoholic fermentation takes place at a controlled temperature of 20ºC, proceeding to the discovery between 12 and 15 days later. The malolactic takes place in December. Assembly and homogenization in stainless steel tanks.

Tasting Notes
Cherry red in color and rim with bluish tones typical of its youth. On the nose aromas of medium intensity that remind us of red berries and wild flowers. Fresh entry and fruity character with hints of currant and wild strawberry. Fluid and lively. Lactic notes reminiscent of forest fruit yogurt. Well balanced. End with some persistence.

L'entrada SER VIVO Y NATURAL (without sulphites) ha aparegut primer a Bons Vins.

EREMUS JOVEN

Guillem — Mon, 25 Nov 2024 17:31:10 +0000

Variety: 100% Tempranillo from 35 vineyards in organic farming.
Yield: 4,000 kg / ha
Vintage: Grapes harvested by hand in 15 kg boxes from our El Cerro, Valtarreña and Valtostado plots.
Elaboration: We carry out a second selection on the table before moving to the stainless steel tanks for fermentation. The alcoholic fermentation takes place at a controlled temperature of 20ºC, proceeding to the discovery between 12 and 15 days later. The malolactic takes place in December.
Tasting Notes: Bright cherry red with bluish trim. With a nose of profuse presence of fruits and flowers in perfect harmony. In the mouth it is lively, harmonious and balanced.

L'entrada EREMUS JOVEN ha aparegut primer a Bons Vins.