CALENDRIER DES MILLÉSIMES
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Excellent (E)
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Très bonne (MB)
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Bonne (B)
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Régulière (R)
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Mauvaise (D)
NOTE DE DÉGUSTATION
Couleur
Il montre une cape haute de couleur cerise avec un bord violet. Il présente une bonne déchirure, ce qui dénote une bonne maturation du raisin.
AROMA:
Good intensity., The typical aromas of the barrel appear: vanilla, toasted in good harmony with the primary aromas (ripe red fruit and a spicy touch).
TASTE:
En bouche, il a une bonne structure, mettant en valeur les arômes de fruits et une sensation tannique chaude qui lui confère persistance et personnalité.
MARIAGE
Il est recommandé d'accompagner toutes sortes de viandes rouges "bœuf de kobe" et de viandes blanches comme un lapin en salmorejo ( plat typique des Canaries ), et s'harmonise également avec les viandes et fromages affinés, servir entre 14º et 16º C.
WHO CAN CONTRACT
Domingo López Arvelo, a man who loves the countryside and wine, remembers how his centers told him that in the oldest part of what is now the Bodega Presas Ocampo, his family was already dedicated to making wines . In the 80s, work began again with Canarian wines, and from this moment it was like little by little and with all the affection in the world, this winemaker started with the wine adventure, but it was from the year 1990 with the entry into the Tacoronte-Acentejo Regulatory Council when the winery truly had the boom that has placed it today as one of the most important on the island and with the greatest projection.
The winery is due to the clear commitment of the businessman from Tacoronte D. Domingo Lópeza Arvelo, who after many years dedicated to the business world, begins to feel the need to return to his origins, to his childhood. Those years when he learned from his Father the care and respect for the land. Mr. Domingo López, son, grandson and great-grandson of wine growers, has been duped in the world of wine culture since childhood. The hard work of the vineyard ( completely artisan in those years ), the icy Tacoronteras mornings, are enlivened thanks to sips of wine, fruit of the earth, sweat, work and the careful care that is dedicated to it all year round.
The Presas Ocampo winery, is a family winery with a typical Canarian simple structure, well known for the traditional architecture of the area, taking advantage of the reduction in temperature provided by the underground, it was decided to bury most of the facilities intended for the production and maturation of the wine.
Presas Ocampo is a wine made mostly with autochthonous varieties, listán negro grape, accompanied by negramoll grape and some other variety in small quantities, harvested in September and October.
Élaboration:
La récolte se fait manuellement; les raisins sont transportés à la cave dans des caisses de 20 kilos, les meilleurs cépages sont sélectionnés dans la cave, soumis à une seconde sélection sur un tapis roulant, puis égrappent et foulent les raisins et les macèrent pendant quinze jours. Par la suite, la fermentation sera complétée en fûts de chêne français et américain pendant quatre à six mois. Après cette période, le vin est clarifié, stabilisé à froid et enfin filtré de façon microbiologique pour être mis en bouteille.
