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Sorry, no longer available - Emiliana Riesling Reserva
Sorry, no longer available - Emiliana Riesling Reserva

Country of Origin: Chile

Region: Bio Bio

Grape Varieties: Riesling 100%

Alcohol by Volume: 12.5%

Food Matches: This wine pairs well with white meats, smoked salmon, and most shellfish, such as shrimp, crab, and lobster. It is also an excellent option for vegetarian and Asian-style dishes. It would also work with grilled chicken (with a ginger lime dressing) or pork and
lemongrass salad.

Special Features: Vegetarian


Price: £7.47
Out of Stock


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Tasting Notes: Bright lime and grapefruit pith nose, citrus oil and a hint of varietally typical kerosene. The palate has a limey richness, with minerality and a lovely mouth watering lime zest finish.

Producer Details: With prime vineyards in Casablanca, Maipo, Rapel and Bio-Bio and access to the newest and best clones in
Chile (through Jose Guilisasti, brother of Emiliana’s General Manager Rafael who runs Chile’s foremost nursery) Emiliana is a very substantial and impressive organisation. Emiliana is one of the world’s most important producers of Organic and  Biodynamic wines. They have a total of 1,117 hectares under vine of which 750ha are IMO and Demeter certified organic. As South America’s largest organic producer, their spectacular vineyard and winery at Los Robles has the added benefit of being biodynamic and features the sensory delights of roaming Alpacas, dung heaps and dynamised biodynamic mixtures to treat the vineyards.

In The Vineyard: Mulchén is located in the Bío Bío Valley, approximately 500 km south of Santiago. It has a temperate humid Mediterranean-type climate with a seasonal precipitation of 1200 mm per year. Its soils are clay-loam with a characteristic reddish tone. The vineyards extend out from the banks of this fast flowing river for which the valley is named. Planted in 1993, there are 7 hectares of vines here, planted at a density of 3300 - 4000 vines per hectare.

In The Winery: Grapes were hand-picked in April and crushed in a bladder press and separated into free-run must and press must, differentiated by varying degrees of pressure and pH. It was then left to decant naturally and the clear must was racked off its sediments and adjusted for a clean turbidity level between 80 and 100 NTU. The must was fermented reductively in stainless steel tanks at low temperatures (11º–14ºC) with selected yeasts to heighten the aromas and flavors characteristic of the variety. Once alcoholic fermentation was completed, the new wine was aged in an inert environment on its fine lees, which were worked to obtain a well-rounded wine with more body and more complex aromas. The wine was later clarified, stabilized, and bottled.

 
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