We were for the third year in Prowein 2012, where we had the pleasure to meet again with many of our clients.

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CALA N.1- 2009

WINE TASTING NOTE:

Sight: Attractive purple cherry tone, clean, with hues of blue and of a good intensity.

Nose: Expressive and well defined with flower, cherry, and strawberry aromas as well a light hint of balsamic notes, chocolate y spices (licorice).

Mouth: Good attack, powerful with balanced tannins and a good volume.

Variety: 75% Tempranillo, 20% Syrah, and 5% Cabernet Sauvignon.

Origin: Tinedo Estate. Socuéllamos, Ciudad Real.

Climate and characteristics of the year: Short growth cycle and early ripening due to dry warm winds at the end of a particularly dry summer. Budding and flowering were normal.

Harvesting: Mechanical by night, during the second week of September.

Making and ageing:

Fermentation temperature: 25 ºC, in tanks with temperature control.

Fermentation time: 3 days of cold maceration and 7 days of alcoholic maceration, with dumping over and “delestages” carried out manually.

Maceration time after fermentation: 7 days.

Malolactic fermentation: concrete tanks, working with fine lees.

Ageing: 10 months in concrete tanks.

Alcoholic content: 14.5% Vol.

Bottling: September 2010

WINE TASTING NOTE

Sight: Attractive purple cherry tone, clean, with hues of blue and a good intensity.

Nose: Expressive and well defined tertiary aromas (tobacco, cinnamon, chocolate), fruity (glace strawberries, dry apricots and plums) and spicy (licorice).

Mouth: Balanced, with a good concentration, fresh tannins, red fruits (strawberries, cherries) and a tertiary finish (tobacco, licorice).

VARIETY 92% Tempranillo and 8% Cabernet Sauvignon.

ORIGIN Tinedo Estate. Socuéllamos, Ciudad Real.

Climate and characteristics of the year: Medium growth cycle and fast ripening due to very warm winds at the beginning of September. The second half of September was cooler.

HARVESTING Manual, at the end of September.

MAKING AND AGEING Fermentation temperature: 28 ºC, in naked concrete tanks and open tanks.

Fermentation time: 3 days of cold maceration plus 7 days of alcoholic maceration, with dumping over and head plunging by hand. Partial work has been done with whole bunches.

Maceration time after fermentation: 14 days at low temperature and with CO 2 protection.

Malolactic fermentation: Naked concrete tanks and used 225L barrels.

Ageing: 18 months in used 225L barrels.

Alcoholic content: 14.5% Vol.

Bottling: June 2011

Additionally in this guide, CALA N.1-2009 has been considered in the ranking of “The best purchases” according to the quality/price ratio.

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The harvesting of the different varieties of grapes, such as Tempranillo, Syrah, Cabernet Sauvignon, Graciano, Roussanne, Sauvignon Blanc and Muscat, took place between the 28^th September and the 4^th October 2011, obtaining 100,000 kg., both by manual and automatic means.

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Our friend and photographer Pepa de Rivera gave us a nice report on the 2010 grape harvest.

Our friend and photographer Susan Bilbao gave us a nice report on the 2010 grape harvest.

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We will be in PROWEIN 2011, Stand 6D28.

Everybody is welcome. We are looking forward to see you there.

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More information in

http://tridimage.blogspot.com/2010/04/10-etiquetas-diferentes-de-prowein-2010.html

“Red, purple with medium-high intensity, good color. One can find pleasant fruity aromas, ripe black fruits reminiscent of cherries, cassis and morello cherries. Good mouth. A wine with good nuances, balance and structure, reminiscent of nuts, figs, and a hint of licorice. Well-balanced wine with a lighter style than Spanish classics”.