Wednesday May 1st
The Current Hotel, Tampa
LUIGI BOSCA
TASTY TAMPA
Welcome to a celebration of Mendoza’s finest wines and winemaking family; enjoy an evening celebrating alongside the Arizu family.
Join us Wednesday evening to sip and savor wines and delicious bites while mingling with 4th generation Luigi Bosca CEO Alberto Arizu, as well as Don and Dina Opici from Opici Family Imports.
De Sangre · White Blend
It is a yellow colour white blend with light golden and greenish tones. On the nose it is expressive and vivacious, with floral notes and white fruit aromas like peach, pear and pineapple standing out. On the palate the wine is clear, fresh, ample and juicy at the same time. Long-lasting, elegant and well-defined finish.
Harvest by hand, bunch selection and whole-bunch pressing. The Semillon, the Sauvignon Blanc and the Chardonnay are fermented at a controlled temperature between 14-16 °C for 10 days. The Semillon and the Sauvignon Blanc are fermented in stainless steel tanks and are kept there for 8 months. The Chardonnay is fermented in French oak barrels, where it later undergoes partial malolactic fermentation and it is aged there for 8 months in contact with the fine lees. After that, the blend is made, smoothly filtered and bottled.
Smell
De Sangre · Cabernet Sauvignon
A deep ruby-coloured red wine with intense aromas of fresh black fruits and layers of spicy notes adding complexity. On the palate it is vivacious, structured and with good body. It has a seductive texture of fine ripe tannins with a refreshing acidity providing a pleasant fluidity. Elegant and persistent finish.
Harvest by hand in 18 to 20 kgs boxes. Bunch selection, destemming and berry selection. Cold maceration at a temperature between 8 and 10 °C for 5 to 7 days. Fermentation in stainless steel tanks (24°-28°C) with plunging and rack and return (délestage). Once fermentation is completed, the wine is aged for 12 months in oak barrels, where it undergoes malolactic fermentation. After that, the final blend is made and the wine is filtered and bottled. Before being launched into the market it is stowed in the cellar for at least six months.
Smell
De Sangre · Cabernet Franc
It is a dark and intense ruby coloured red wine. On the nose it exhibits aromas of fresh fruit and spicy notes like licorice and herbal touches such a tomato leaf. On the palate it has ripe fruit flavours, soft and firm tannins, balanced acidity and a good structure and roundness. Long and deep finish with a hint of spice.
Harvest by hand in 18 to 20 kg boxes. Bunch selection, destemming and berry selection. Cold maceration at a temperature between 8 and 10 °C for 5 to 7 days. Fermentation in stainless steel tanks (24°-28°C) with plunging and rack and return (délestage). Once fermentation is completed, the wine is aged in oak barrels for 10 months, where it undergoes malolactic fermentation. After that, it is filtered and bottled. Before being launched into the market it is stowed in the cellar for at least six months.
Smell
Los Nobles Malbec Verdot
The grapes are hand-picked in boxes from 18 to 20 kilograms, clusters are then selected and destemmed for further grains selection. The must is cold macerated for 3 to 5 days at a temperature from 10°C to 12°C. Then it is fermented with selected yeast in stainless steel tanks of 6,000 liter capacity with delestages and pumping-overs. Once fermentation is finished, the wine is aged in new French oak barrels where malolactic fermentation occurs and then is matured for 16 to 18 months. Once the ageing is finished, the wine is stabilized, filtered and bottled.
Smell
De Sangre · Malbec DOC
Luigi Bosca De Sangre Malbec D.O.C is a bright deep purple-coloured red wine.
On the nose it displays aromas of red fruits like cherry and plum. Spicy notes can also be perceived adding complexity as well as soft toasty notes resulting of its ageing in oak barrels. On the palate the wine has a round attack, with concentration and amplitude. Its tannins are soft and its acidity is well-balanced, filling the mouth vigorously with ripe fruit. A red wine with a long finish, tension, smoothness and great character.
The grapes are manually harvested followed by the bunch selection and de-stalking processes, and subsequently berry selection. The grape juice is cold macerated at a temperature ranging between 8 and 10° C for 5 or 7 days.
After that it is fermented in small stainless steel tanks for 10 days at a temperature between 24-28°C, with various extractions, such as plunging and rack and return (délestage). Once the alcoholic fermentation is completed, a post-fermentation maceration takes place and after that the wine is aged for 12 months in oak barrels where it undergoes malolactic fermentation. The wine is then filtered and bottled and then stowed in the wine cellar for at least six months before it enters into the market.
Smell
Paraiso
PARAISO, the winery’s most important wine, is a bright and deeppurple red wine. Its aromas are intense, balanced and elegant, with a defined and complex aromatic expression, displaying notes of black plums, blackberries, toasted hazelnuts, chocolate and mint. On the mouth it is graceful, ample and with a fruity character very well integrated with the ageing process notes. It is fresh, harmonious, precise and soft on the palate with a persistent finish that allows us to perceive its great ageing potential.
