Eguren Ugarte Martin Cendoya 2014 italy There was skin maceration for

There was skin maceration for a day and a half

and the higher proportion in the 2018 vintage is partly a reflection of vintage conditions but also a sign of Ao Yun’s increased interest in the variety (I saw new Merlot vines being established in an amphitheater-like vineyard in the village of Sinong in May 2021)

Mild temperatures in spring caused an early bud break

Controlled oxidative ageing in used oak barriques and vats for 36 months

Victoria reveals the best and darkest in who we are and how we dine

Eguren Ugarte Martin Cendoya 2014 italy There was skin maceration forGrape Variety: 80% Tempranillo, 20% GracianoAgeing: 15 monthsFurther cellaring 24 months before releaseAlcohol: 14%Serving Temperature: 16 18 degree