Castillo YgaY 2011
260,00€
2 in stock
Castillo YgaY 2011
Castillo YgaY 2011
The tempranillo is aged for 34 months in 225-litre American oak barrels and the mazuelo is aged for 34 months in 225-litre French oak barrels. After blending, the wine remains 20 months in a concrete tank until bottling.
2 in stock
Delivery time: 3/4 days for Europe
Our suggestions
To accompany this great wine we suggest…
Castillo YgaY 2011
Our flagship, a benchmark in the D.O. Ca Rioja with an unquestionable recognition worldwide. It represents the consistency of a project started in 1852 and masterfully maintained. Part of its greatness resides on the fact that it is only made in selected vintages.
Castillo Ygay has developed a great complexity over the years without losing its exceptional freshness and demonstrating its superb quality and marked elegance.
Castillo Ygay is always made from grapes sourced from La Plana, a 40-hectare (98-acre) vineyard, planted in 1950 and located at 485 meters altitude, the highest area of Ygay Estate; the 300-hectare estate surrounding the winery in Rioja Alta.
Castillo YgaY 2011
Grapes are de-stemmed after going through a selection table. The grape varieties ferment separately in stainless steel tanks, with controlled temperature. The alcoholic fermentation lasts 10-12 days approx. making regularly pumping over and delestage operations to favor the contact of the must with the skins and extract slowly the aromas and the phenolic compounds.
The tempranillo is aged for 34 months in 225-litre American oak barrels and the mazuelo is aged for 34 months in 225-litre French oak barrels. After blending, the wine remains 20 months in a concrete tank until bottling.
Viñedos propios
Castillo Ygay se elabora exclusivamente con las mejores uvas de La Plana, un pago de 40 ha. plantado en 1950, situado a 485 m. de altitud, en la zona más elevada de la Finca Ygay. Una finca de 300 ha. que rodea la bodega de Marqués de Murrieta situada en la Rioja Alta.
Vendimia manual
Llevamos a cabo una vendimia manual seleccionada, en palots de pequeña capacidad para preservar la calidad de la uva. El tempranillo se vendimió el 17 y el
22 de septiembre y la mazuelo el 28 de septiembre de 2011.
Vinificación
Los racimos se despalillan y, tras su paso por la mesa de selección, las variedades fermentan por separado en depósitos de acero inoxidable con control de
temperatura.
El encubado tiene una duración de aproximadamente 10-12 días durante los cuales se realizan continuas labores de remontados, bazuqueos y
delestage para favorecer el contacto del mosto con los hollejos y provocar una lenta y natural extracción de aromas y polifenoles.
Tras la fermentación, las partes sólidas de la uva son prensadas en prensas verticales, mediante un proceso suave y lento que favorece la extracción del color y taninos maduros del hollejo.
Proceso de crianza
La tempranillo envejece durante 34 meses en barricas de roble americano de 225 l y la mazuelo durante 34 meses en barricas de roble francés de 225 l. Una vez decidido el ensamblaje, el vino permanece en depósito de hormigón 20 meses hasta su embotellado.
Los racimos se despalillan y, tras su paso por la mesa de selección, las variedades fermentan por separado en depósitos de acero inoxidable con control de temperatura.
El encubado tiene una duración de aproximadamente 10-12 días durante los cuales se realizan continuas labores de remontados y delestage para favorecer el contacto del mosto con los hollejos y provocar una lenta y natural extracción de aromas y polifenoles, proceso suave y lento que favorece la extracción del color y taninos maduros del hollejo.
Nota de cata
Un infinito y complejo rango de aromas definen este Castillo Ygay 2011 que evoca picota madura, arándanos y cassis con refinados toques demonte bajo, hierbas mediterráneas, pimienta negra, clavo y moca. El equilibrio define a estevino añada tras añada; vivo en boca a la vez que envolvente y armónico.
Con taninos sedosos y un largo y elegante final. “Tras un inolvidable 2010, Castillo Ygay vuelve a expresar el maravilloso potencial del pago La Plana.
Maridaje
Boletus Edulis plancheados y en cremoso con su punto ácido, trufa blanca y yema de huevo ecológica; carabinero en su estado natural, la trufa negra de Cameros y crujiente de tinta ácida de calamar; los cortes de solomillo Wagyu y raza Sayaguesa al horno de brasa de cepas mazuelo.
Néctar de piquillo, salsa de trufa negra y patata suflé; pargo de anzuelo, velouté de su colágeno y ostra en fino escabeche de hierba luisa con caviar Beluga; tarta de quesos azules y trufados con nuez amarga garrapiñada.
Número de botellas
131.668 (0,75 l), 2.060 (1,5 l), 206 (3 l) y 15 (18 l) .
Whole pieces:
In the case of whole hams or shoulders, you receive the whole piece wrapped in waxed greaseproof paper, protective cloth cover and in box/case with handle, at no extra charge.
Knife-cut pieces:
We will send your knife-cut ham or shoulder in thin slices in 100 gram sachets and vacuum packed. It should be kept in the fridge. Although it should always be taken out at least one hour before consumption. Shelf life of 6 months from delivery.
Includes the cut bones, useful for making broth or stews.
Sausages and cheeses:
Any sausage or cheese, whether cut or in whole pieces, will be sent vacuum packed.
It should be kept in a cool, dry place. It is always advisable to temper before consumption. Shelf life depends on the product. Normally at least three months.
Wines and oils:
Both wines and oils should be sent properly protected.
Preserving unopened Iberian ham
If you have just brought home a piece of Iberian ham that you do not plan to open yet, it is important that you remove all the wrapping and hang it up, if possible in a cool, dry place, in order to preserve it.
In this way the ham can last for months without any problems.
Preserving Iberian ham once it has been opened
When we buy a leg of Iberian ham and we are going to start cutting it, it is important to save the layer and the first slices of fat that we will remove before cutting the ham itself.
Preserving whole cured meats
If you are one of those people who prefer to buy whole pieces of sausage such as salami, cured pork loin or chorizo, there are also ways in which we can help to keep these pieces in perfect condition.
The best way to preserve Iberian cured meats is to keep them hanging. The piece should be hung with the cut side down. To maintain its texture, cover the part that has already been cut with plastic film and secure it with a string or rubber band so that it is well sealed.
Preserving sliced sausages
The ideal way to preserve sliced cold meats with all their properties is to group all the slices together and stack them on top of each other, wrapping them in transparent film. They should also be spread out inside the envelope in which they were received. Once you have opened one of these sachets, you should consume it within a week.
More references in:
https://jamonesibericosmadrid.com/como-conservar-jamon-y-embutidos/
We guarantee the delivery between 24 and 48 HOURS following the one of the realization of the order in function of the peninsular destiny, except in the cases of requested pieces cut by hand, in which case it would be increased in 24 hours per piece or in purchases made on Saturdays , Sundays and holidays and as long as it is not done later than 12:00 pm. in which case the order will be processed on the first working day after the day of execution. In addition, it must be taken into account that the deadlines are computed on working days and that they can be altered by local or national holidays. Occasionally, it may happen that the carrier for reasons unrelated to our company delays the delivery of the requested goods. Please inform us to claim it as soon as possible. If you choose bank transfer, the order will not be sent as a payment method until we have a bank confirmation of the transfer.
Shipping costs
These expenses for Spain peninsular and Portugal will be free from 250 euros of purchase. For orders of lower amount the shipping cost will be € 8 including VAT.
Transit time between a minimum of 24 and a maximum of 72 hours.
Shipping to the European Union:
We deliver in 4-8 business days from Monday to Friday. Below we indicate the shipping costs for each country:
Germany, France: € 20
Free shipping from € 350 purchase
Austria, Belgium, Denmark, Holland, Hungary, Italy, Luxembourg, Poland, United Kingdom, Czech Republic: € 25
Free shipping from € 400 purchase
Slovenia, Estonia, Finland, Ireland, Latvia, Lithuania, Slovak Republic, Romania, Sweden: € 40
Free shipping from € 600 purchase
Carriers:
We work with UPS and Packlink Pro, two of the leading companies in the sector with a high quality service and delivery effectiveness.
SERVICES AND DELIVERY.
www.jamonesibericosmadrid.com will not assume any responsibility for delay in the delivery of the orders when said delays are not directly attributable to www.jamonesibericosmadrid.com or in cases of force majeure, understood as such non-negligent events impossible to foresee or which, being foreseeable, are unavoidable.
The user must indicate the delivery address of the order, email and a telephone number, and if he wants it to be delivered to a specific person.
