{"product_id":"lalegria-de-bruno-murciano","title":"BRUNO MURCIANO'S JOY","description":"\u003cp\u003eL'ALEGRIA DE BRUNO MURCIANO\u003c\/p\u003e\n\u003cp\u003eRed wine. 100% Bobal variety.\u003c\/p\u003e\n\u003cp\u003eVintage: 2019\u003c\/p\u003e\n\u003cp\u003eProtected Designation of Origin UTIEL-REQUENA\u003c\/p\u003e\n\u003cp\u003eTASTING NOTES\u003cbr\u003eAppearance Cherry red, brilliant. Burgundian style. Nose Fragrant, intense, notes of red fruits, floral with hints of undergrowth (thyme, rosemary). Palate Light, fresh, with very good acidity, round, with smooth tannins, long and deep. Serving temperature Between 12 and 14ºC. Consumption Suitable for immediate consumption, improves exponentially with a few months in bottle. Perfect for aging 5 to 10 years. Food pairing White meats, grilled meats, stews, country chicken paella with artichokes and snails, and rice dishes in general.\u003cbr\u003e\u003cbr\u003ePRODUCTION\u003cbr\u003eLas Brunas plot Area 7.5 hectares Age 80 years Soil Clay Loam Yield Between 3,000 and 3,500 kilograms per hectare Harvest Manual harvest in 10 to 15 kilogram boxes during the coolest hours of the day. The grapes are picked when they are \"crisp\", without reaching over-ripeness. Vinification Destemming without crushing, pre-fermentation maceration for 3 to 4 days, fermentation at controlled temperature for 8 to 10 days. Incorporation of part of the destemmed rachis into the fermentative process, depending on the ripeness and the viticultural year. Post-fermentative maceration Aging 9 months aging in 500-liter French oak barrels of various uses. Bottling 6 months in bottle before release.\u003c\/p\u003e","brand":"The Espanista Gastro","offers":[{"title":"75cl","offer_id":53599770214729,"sku":null,"price":14.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0601\/9344\/0003\/files\/l_alegria_1_25x_e79ad11e-7855-4d1c-a9c6-159560dc5b59.jpg?v=1767874487","url":"https:\/\/theespanista.com\/en\/products\/lalegria-de-bruno-murciano","provider":"The Espanista","version":"1.0","type":"link"}