07 Feb Dominio de Berzal Maceración Carbónica 2024: The new of the class arrives

With the new vintage 2024 of the white Dominio de Berzal already on the street, it is the turn of our red Dominio de Berzal Maceración Carbónica 2024. To produce this vintage, the grapes were harvested on 20 September 2024.

Characteristics

The wine is 90% Tempranillo and 10% Viura and has an alcohol content of 13.5 degrees. This wine has a cherry red colour, with a medium-high robe.
On the nose, aromas of red fruit such as redcurrant, strawberry, with a floral touch of roses. In the mouth it is a wine that has a fresh entry, the volume of the wine is noticeable with an adequate acidity, which is pleasant on the palate, making the sensation of wanting to repeat the drink to be able to experience those sensations of red fruit so pleasant.

Accompaniment

This new vintage, as a good carbonic maceration wine, is a fresh and fruity wine, generally less astringent than destemmed wines. Because of these characteristics, they are wines that go perfectly with light meals, such as salads, pasta, rice, paella and also with cold meats, cheese and, of course, with red and white meats.

Carbonic Maceration

Surely on more than one occasion you will have come across a wine label with the words ‘carbonic maceration’ written on it.
Carbonic maceration is a winemaking method in which whole, healthy bunches of grapes, without destemming, are placed in a steel tank, creating an atmosphere that is very low in oxygen. To achieve this, the CO2 released by the must of the grapes as it is crushed at the bottom of the tank when they begin to ferment can be used, or it can also be achieved by adding CO2 to the tank beforehand.

This whole process is very delicate and involves some extra care, both in the harvesting, which is done by hand and in small boxes, and in the transport of the grapes and their entry into the vat, which must be done delicately so as not to break the berries. Carbonic maceration lasts around 7 days before the grapes are pressed and alcoholic fermentation is completed in the traditional way: for 10 days at temperatures no higher than 26º C.
The result, as Íñigo Berzal explains, are very aromatic wines, with aromas of red fruits such as redcurrants, raspberries… and also aromas of cinnamon and liquorice. In terms of taste, they are fresh wines, usually light with less astringency and a good balance between alcohol and acidity.