Bodega Caramerlot Dulce 2018
28,00 €
Year | 2022 |
---|---|
Manufacturer | La Selezione SO2 |
Format | 1 Liter |
Origin | Spain |
Typology | Sweet Wine |
Grape Variety | Merlot |
Caramerlot Dulce is a sweet wine produced by Ramon Saavedra of Bodega Cauzon in Granada, Spain. It is obtained from pure Merlot grapes, harvested late, which ferment spontaneously with indigenous yeasts and a long maceration in steel. The refinement takes place for 12 months in barrique. Finally in the bottle, without filtration, clarification or addition of sulfur dioxide. Caramerlot is really sweet like a candy, but it is also fresh and tasty, also perfect in combination with important second courses of meat
Producer: Bodega Cauzon
Caramerlot Dulce
️ Granada, Spain
Bodega Cauzon
Merlot
2018
️ 15%
Manual and late harvest, spontaneous fermentation with indigenous yeasts and long maceration in steel; the refinement takes place in wood for approximately 12 months. Finally in the bottle without the addition of sulphur, filtration or clarification
Red fruits in jam and in alcohol, dates and spicy notes of cinnamon and vanilla, hints of saffron and cocoa
Sweet but with great freshness and flavor, soft and round, very persistent
Serving temperature 10°-12°
Sacher
To define it only as a sweet wine would be a shame, multifaceted!
See all products of La Selezione SO2
Granada, Spain
Ramon Saavedra of Bodega Cauzon is one of the pioneers of Spanish natural wine, an exceptional person and despite being a truly great producer, endowed with an uncommon humility. The vineyards of Bodega Cauzon reach up to 1200 meters in height, and the terroir is incredible. Clay and limestone, but not only that, the soil is rich in minerals including quartz, and the climate is varied. Mountainous and sunny, with powerful temperature variations and sea breezes to the rescue. The grapes grow perfectly and give life to complex wines of great depth. Minimal interventionism is the rule at Bodega Cauzon, in the vineyard, where any form of systemic chemistry is banned, as well as in the cellar. The wine ferments spontaneously with indigenous yeasts and sulfur dioxide is never added. Long macerations on the skins and aging in wood complete a truly spectacular corporate picture.