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Clásico Mencía del Bierzo
Massuria es un vino tinto con Denominación de Origen Bierzo y elaborado por Bodegas Mas Asturias, con uva Mencía procedente de viñedos de más de 60 años de edad.
Permanece entre 15 y 18 meses, dependiendo de la añada, en barrica de roble nuevo 30% y el resto en barricas de 1, 2 y 3 años de edad, además de depósitos de acero inoxidable.
Si tiene cualquier duda, puedes comunicarte con nosotros:
Massuria es un vino tinto con Denominación de Origen Bierzo y elaborado por Bodegas Mas Asturias, con uva Mencía procedente de viñedos de más de 60 años de edad.
Permanece entre 15 y 18 meses, dependiendo de la añada, en barrica de roble nuevo 30% y el resto en barricas de 1, 2 y 3 años de edad, además de depósitos de acero inoxidable.
Si tiene cualquier duda, puedes comunicarte con nosotros:
Color cereza brillante.
Aroma fruta madura, especias dulces, roble cremoso.
Boca sabroso, frutoso, tostado, taninos maduros.
2015 > 94 puntos > 2015 was a warm and dry year that produced powerful wines, but the 2015 Massuria comes through as quite fresh and balanced. It comes from their four hectares of organically farmed vineyards (though not certified organic), from old head-pruned vines averaging 70 years of age, and the grapes fermented with indigenous yeasts, short macerations and soft pumping over. It matured in oak barrels and stainless steel for some 18 months and then two to three years in bottle before being released. 10,000 bottles, 2,500 magnums and 500 double magnums produced. It was bottled in October 2017.
Issue 249 End of June 2020, The Wine Advocate, Luis GutiérrezColor cereza brillante.
Aroma fruta madura, especias dulces, roble cremoso.
Boca sabroso, frutoso, tostado, taninos maduros.
2015 > 94 puntos > 2015 was a warm and dry year that produced powerful wines, but the 2015 Massuria comes through as quite fresh and balanced. It comes from their four hectares of organically farmed vineyards (though not certified organic), from old head-pruned vines averaging 70 years of age, and the grapes fermented with indigenous yeasts, short macerations and soft pumping over. It matured in oak barrels and stainless steel for some 18 months and then two to three years in bottle before being released. 10,000 bottles, 2,500 magnums and 500 double magnums produced. It was bottled in October 2017.
Issue 249 End of June 2020, The Wine Advocate, Luis Gutiérrez