3Elementos 2015

Tasting notes:

• Color pillory midrange.
• very aromatic nose, very fruity presence combined with spicy, balsamic and a very well integrated roasted background.
• In the mouth, well-it balanced acidity that provides incredible freshness. His palate is round, fruido and unctuous. It has a long persistence which ends with a marked fruity sensation.

Development and aging:

Grapes from 4 microplots (less than 0.5 ha each) located in the heart of the Ribera del Duero. The vineyards are conducted in glass and aged between 55 and 75 years old. Old vines are adapted to the soil and climate of the area where no herbicides or systemic products are used in their treatment. sandy soil mixed with songs of ancient river sediments, which give fruit and elegance, and richer in clay which provide the volume and structure of the final wine soils. The vineyard, the terroir and the particular climate of the area are the soul of 3Elementos and all subsequent actions are carried out in order to enhance these 3 elements in the final wine.

The plots are vinified separately in barrels of 500 liters and in small stainless steel tanks. The fermentation is spontaneous, which gives character and authenticity to the wine. The grapes are de-stemmed and encuba whole, uncrushed, and fermented at low temperature thereby enhancing the characteristic fruitiness of 3Elementos. malolactic in barrels of 500 liters of French oak aging on its lees for at least 5 months Fermentation. The total aging period is 12 months.

Curiosities:

Wineries 3 Elements took in 2011 the first vintage of red wine with work lees and oak aging with the idea of ​​being different from others, which highlights the fruity character that can bring grapes from old vines above expression of a long traditional breeding. The winemaker Rodrigo Pons is the visible face of the three 'elements' forming this society. They conducted a study on 'Technology for the production of quality red wines with aging on lees'. Own project with a grant from CDTI as a project of innovation and development.

"The lees consuming oxygen," so the wine oxidizes less and maintains the fruity character in a long aging. Also rounded tannins, making them more silky, increases the sensation of sweetness by polysaccharides, it stabilizes the color and fewer sulfur needed during aging. " (Rodrigo Pons - Winemaker 3Elemntos)