Casa Primicia Cofradia 2005-Wine Chateau
 
Item #:
1780843-1

Casa Primicia Cofradia 2005
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$61.97
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$50.97
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Dark cherry red with purple edges, well covered.Full, rich nose. Mature cherry, small fruitsof the forest with notes of confit and spicy touches.Smooth entry, well structured and meaty. Balanced, and the finish lingers for a very long time.AROMA: Full, rich nose. Mature cherry, small fruits of the forest with notes of confit and spicy touches.COLOUR: Dark cherry red with purple edges, well covered.FLAVOUR: Smooth entry, well structured and meaty. Balanced, and the finish lingers for a very long time.Selected fruits from our vineyards with an average age of 80, after close observation during ripening, were hand picked into 15 kg boxes. Once in the winery and after being put on the table where the condition of the fruit is checked manually, the grapes, now crushed, underwent carefully controlled alcoholic fermentation in tanks. At the end of alcoholic fermentation the wine was transferred to French oak casks to undergo malolactic fermentation. Afterwards it remained in Hungarian oak casks for 18 months before bottling.
Dark cherry red with purple edges, well covered.Full, rich nose. Mature cherry, small fruitsof the forest with notes of confit and spicy touches.Smooth entry, well structured and meaty. Balanced, and the finish lingers for a very long time.AROMA: Full, rich nose. Mature cherry, small fruits of the forest with notes of confit and spicy touches.COLOUR: Dark cherry red with purple edges, well covered.FLAVOUR: Smooth entry, well structured and meaty. Balanced, and the finish lingers for a very long time.Selected fruits from our vineyards with an average age of 80, after close observation during ripening, were hand picked into 15 kg boxes. Once in the winery and after being put on the table where the condition of the fruit is checked manually, the grapes, now crushed, underwent carefully controlled alcoholic fermentation in tanks. At the end of alcoholic fermentation the wine was transferred to French oak casks to undergo malolactic fermentation. Afterwards it remained in Hungarian oak casks for 18 months before bottling.

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