Verum Las Tinadas Airen de Pie Franco 2023 Bodegas y Viñedos Verum

Verum Las Tinadas Airén de Pie Franco

1950年植樹、ティナハが育てた白。

1950年に植えられた自根のアイレンから生まれる、スペイン中部トメジョーソの白。土地固有の酵母で醸し、ティナハとステンレスタンクで熟成させています。麦わら色を帯びたレモンゴールドの外観に、リンゴや洋梨、バナナ、白い花、カモミール、フェンネル、グレープフルーツが多層的に重なる香り。旨味のある豊潤でオイリーな質感を、生き生きとした酸とほのかな塩味が引き締めます。低温でローストした子豚と。

Item code

23W5363

Producer

Bodegas Verum

Type

White

Region

Castile-La Mancha

Appellation

Vinos de la Tierra de Castilla

Vintage

2023

Grape varieties

100% Airen

Alcohol

11.5%

Volume

750ml

Serving temperature

8–10°C

Recommended glass

White wine glass (smaller bowl)

Tasting note

The appearance is lemon gold with a straw yellow tint, giving it a slightly dense impression. The aroma is powerful and unusually multi-layered for Airen. In addition to fruity aromas of apple, pear, and banana, the wine is complemented by nuances of white flowers, chamomile, fennel, grapefruit, and minerals, evoking the natural environment in which the grapes were grown. The taste is savory and has a rich, oily texture. The wine is balanced with lively acidity and a subtle saltiness that gives a crisp finish. It has the firmness of the skin and elasticity of the flesh, just like biting into freshly harvested grapes, perfectly retaining their freshness. This is a wine that has such charm that after one sip you will want another. The aftertaste is long and pleasant, with notes of grapefruit, apple and chamomile reappearing.

Food pairing

Verdinas (green bean dish) with Iberian pork Low-temperature roasted suckling pig Oven grilled sea bass

Winemaking & technical data

Cultivation
The "Las Tinadas" plot is located at an altitude of 720m, on the road from Tomelloso to Campo de Calatrava.
The Airen vines in this vineyard were planted in 1950 using the pier-franco (own-root) method.
The fact that the vines are grown without being affected by phylloxera is thanks to the efforts of our ancestors and the unique soil and climatic conditions of this region.
The organic cultivation environment is naturally well-established, and ecological farming methods have been practiced since the company's founding.

Vinification
We researched indigenous yeasts collected from fields of old vines, and selected and cultivated two types for use.
Flowering is good as usual, and the summer is hot and dry.
The grapes are hand-picked in small 15kg boxes at the end of September. After careful selection on a sorting table, they are left to macerate at low temperature for 24 hours (10°C).
The juice is then separated using the decanting method without pressing, and fermented at low temperatures.
After fermentation, the wine is racked and aged for 4 months in a 5,000L terracotta jar and 8 months in a stainless steel tank.
We do not use any fining agents and carry out natural brewing with minimal intervention as possible.

*Slight cloudiness or sedimentation may occur over time, but this does not affect the quality.