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Bodega Bouza

Cno. de la Redención 7658 bis

(598) 2323 7491 // Tel.: (598) 2323 3872

Restaurant: (598) 2323 4030

bouza@bodegabouza.com // visitas@bodegabouza.com

Horarios

Lunes a sábados: 9:00 a 19:00 Hs

Visitas guiadas: 10:30 - 11:30 - 13:30 - 16:00 Hs

Estamos en:

MERLOT

merlot-2016
TASTING NOTES

Intense red color with ruby ​​highlights. Aroma of red fruits, cherry and raspberry, with floral notes. In the mouth it presents with important volume, balanced and with tannins present. Middle final with weapons that remember the initial perception. EB, 05/26/2017.

VINIFICATION

Manual selection of grapes grain by grain. Fermentation controlled 26°C. Maceration for 11 days with 2 reassembling and a daily bazuqueo. Breeding 8 months in French oak barrels.

Region Variety Wine
Las Violetas, Canelones.
Melilla, Montevideo.
100% Merlot Red
Vineyard Production Harvest
Espalier system, calcareous vertisol soil. 42 HL/Ha. Manual, between March 1st and 8th, 2016, at optimal maturity.
Bottled Service Total
Junuary 12, 2017. Decant and serve at 16ºC. 12,751 Bottles
Lot Alcohol Triatable Acidity
0417 14,3º 3,5 g/l de H2SO4
pH Volatile Acidity Sugar
3,21 0,4 g de H2SO4/L 3,1 g/L
Chest potential
5 years
Comprar
merlot-2015
TASTING NOTES

Intense red ruby color.Red fruits aroma, plum with floral notes and vanilla.Round, medium body and balanced acidity in the mouth.Soft tannins and medium finish.EB, 27/7/2015.

VINIFICATION

Manual selection of the grapes berry by berry.Controlled fermentation at 26ºC.Maceration during 10 days with 2 pumping overs and 1 dailypigeage a day.Aging during 6 months in French oak barrels.

Region Variety Wine
Las Violetas, Canelones.
Melilla, Montevideo.
100% Merlot Red
Vineyard Production Harvest
Spallier system.
Calcareus vertisol soil.
38 HL/Ha. Manual, between February 18th. and 23th, at optimum maturity.
Bottled Service Total
December 21st., 2015. Decant and serve at 16ºC. 13,558 Bottles
Lot Alcohol Triatable Acidity
0316 13,5º 3,3 g/l de H2SO4
pH Volatile Acidity Sugar
3,46 0,5 g de H2SO4/L 1,9 g/L

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merlot-2014
TASTING NOTES

Middle layer wine, limpid, bright red ruby, with violet reflections, his tears flow quickly through the glass, emphasizing the elegance of the variety. In nose, red fruits aromas excelling cherry and raspberry, outstanding aroma of violets.
In the mouth, sweet attack, with correct acidity, silky tannins of medium intensity and a hint of oak and toasted, persisting in fruity mouth. Bouquet very fruity and pleasant. (JMAR 12.10.15)

VINIFICATION

Manual selection of grapes grain by grain. Fermentation controlled 26ºC. Maceration for 8 and 9 days with 2 reassembling and a daily bazuqueo. Breeding 8 months in French oak barrels.

Region Variety Wine
Las Violetas, Canelones.
Melilla, Montevideo.
100% Merlot Red
Vineyard Production Harvest
Spallier system.
Calcareus vertisol soil.
28 HL/Ha. Manual, between 25th February and 1st March, 2014, at optimal maturity.
Bottled Service Total
December 18, 2014. Decant and serve at 16ºC. 11,575 Bottles
Lot Alcohol Triatable Acidity
2114 12,5º 3,2 g/l de H2SO4
pH Volatile Acidity Sugar
3,52 0,4 g de H2SO4/L 2,1 g/L

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merlot-2013
TASTING NOTES

Intense red color. Ripe red fruits and plum currents aroma, vanilla and violet notes. On the palate it presents balanced acidity, soft tannins, good volume and medium finish. EB, 04/22/2015.

VINIFICATION

Manual selection of grapes grain by grain. Controlled fermentation 26°C. Maceration for 10 days with 2 reassembling and a daily bazuqueo. Aging 9 months in French oak barrels.

Region Variety Wine
Las Violetas, Canelones.
Melilla, Montevideo.
100% Merlot Red
Vineyard Production Harvest
Espalier system, calcareous vertisol soil. 28 HL/Ha. Manual, between February 15 th and 22nd, 2013, at optimal maturity.
Bottled Service Total
December 20, 2013. Serve at 16ºC. 11,346 Bottles
Lot Alcohol Triatable Acidity
2113 14º 3,3 g/l de H2SO4
pH Volatile Acidity Sugar
3,7 0,4 g de H2SO4/L 2,8 g/L
Chest potential
5 years
Sold out
merlot-2012
TASTING NOTES

Red ruby color, elegant colored teardrops. Delicate red fruits, cherries, raspberries, lighty spicy, with a touch of chocolate. It displays elegant in the mouth, with sweet attack. The fruit shows over a toasted background. Round and balanced wine, gentle tanins, persistant and with good finish. AB 26/11/13

VINIFICATION

Manual selection of the grapes berry by berry. Fermentation at 26ºC. Maceration during 10 days with 2 pumping overs and 1 pigeage a day. Aging during 8 months in French oak barrels.

Region Variety Wine
Las Violetas, Canelones.
Melilla, Montevideo.
100% Merlot Red
Vineyard Production Harvest
Spallier system.
Calcareus vertisol soil.
35 HL/Ha. Manual, between February 28th. and March 2nd. 2012, at optimum maturity.
Bottled Service Total
January 30th., 2013. Decant and serve at 16ºC. 18,470 Bottles
Lot Alcohol Triatable Acidity
0313 13,5º 3,5 g/l de H2SO4
pH Volatile Acidity Sugar
3,54 0,5 g de H2SO4/L 2,8 g/L
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merlot-2011
TASTING NOTES

Red purple color. Ripe red fruits aroma with smoky notes. Balanced mouth with
Silky tannins and long finish. CV and EB, 7/18/12

VINIFICATION

Manual selection of grapes grain by grain. Controlled fermentation at 26°C, maceration for 10 days with 2 reassembling and a daily bazuqueo. Breeding 8 months in French oak barrels.

Region Variety Wine
Las Violetas, Canelones.
Melilla, Montevideo.
100% Merlot Red
Vineyard Production Harvest
Spallier system.
Calcareus vertisol soil.
36 HL/Ha. Manual, march between the 2 and the 4, 2011, at optimal maturity.
Bottled Service Total
February 1st, 2012. Decant and serve at 18ºC. 13,109 Bottles
Lot Alcohol Triatable Acidity
0512 15º 3,3 g/l de H2SO4
pH Volatile Acidity Sugar
3,56 0,35 g de H2SO4/L 2,9 g/L
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merlot-2010
TASTING NOTES

Ruby red color. Cherries aroma, white flowers, with menthol notes and toasted.
It is soft in the mouth, velvety tannins, balanced acidity and medium volume.
CV and EB, 05/26/2011

VINIFICATION

Manual selection of grapes by grain. Fermentation at 26°C, 40% in stainless steel tanks and 60% in French oak tub. Maceration for 9 days with 2 reassembling and a daily bazuqueo. Breeding 8 months in French and American oak barrels.

Region Variety Wine
Las Violetas, Canelones.
Melilla, Montevideo.
100% Merlot Red
Vineyard Production Harvest
Spallier system.
Calcareus vertisol soil.
30 HL/Ha. Manual, march between the 5 and the 12, 2010, at optimal maturity.
Bottled Service Total
Junuary 28th, 2011. Decant and serve at 16ºC 11,811 Bottles
Lot Alcohol Triatable Acidity
0311 12,5º 3,1 g/l de H2SO4
pH Volatile Acidity Sugar
3,70 0,34 g de H2SO4/L 2,7 g/L
Sold out
merlot-2009
TASTING NOTES

Garnet red color. Red fruits aroma, plum, with smoke notes. In the mouth it is balanced with very pleasant tannins, good volume and prolonged end. CV and EB, 8/14/2010

VINIFICATION

Manual selection of grapes grain by grain. Fermentation at 26°C, 40% in stainless steel tanks and 60% in French oak tub. Maceration for 15 days with 2 daily remontajes. Breeding 8 months in French and American oak barrels.

Region Variety Wine
Las Violetas, Canelones.
Melilla, Montevideo.
100% Merlot Red
Vineyard Production Harvest
Spallier system.
Calcareus vertisol soil.
32 HL/Ha. Manual, february between the 16 and the 24, 2009, at optimal maturity.
Bottled Service Total
Junuary 26th, 2010. Decant and serve at 18ºC. 9,161 Bottles
Lot Alcohol Triatable Acidity
0210 45º 3,7 g/l de H2SO4
pH Volatile Acidity Sugar
3,43 0,29 g de H2SO4/L 2,8 g/L
Sold out
merlot-2008
TASTING NOTES

Bright red color. Aroma to plum and violets, with notes of tea. The sensation in the mouth is of good acidity, medium body and soft tannins. EB, June 09

VINIFICATION

Manual selection of grapes by grain. Fermentation at 26ºC, 80% in stainless steel tanks and 20% in French oak tub. Maceration for 15 days with 2 daily remontajes. Breeding 7 months on their lees in French and American oak barrels.

Region Variety Wine
Las Violetas, Canelones.
Melilla, Montevideo.
100% Merlot Red
Vineyard Production Harvest
Spallier system.
Calcareus vertisol soil.
41 HL/Ha. Manual, 3rd March, 2008, at optimal maturity.
Bottled Service Total
December 23rd, 2008, unfiltered to preserve vineyard potential to the fullest. Serve at 16 – 18ºC. 6,921 Bottles
Lot Alcohol Triatable Acidity
2008 13,2º 3,4 g/l de H2SO4
pH Volatile Acidity Sugar
3,4 0,30 g de H2SO4/L 2,5 g/L
Sold out
merlot-2007
TASTING NOTES

04/18/08. Intense garnet red color. Cassis and guavas aroma, with notes of black pepper and lard. In the mouth it presents with medium body, marked acidity and pleasant tannic structure. Extended end, repeating notes of butter and vanilla.

VINIFICATION

Manual selection grain by grain. Controlled fermentation 26°C, 50% in French oak vats. Maceration during the fermentation with 2 daily remontajes. Malolactic fermentation in barrels. 8 months aging in French and American oak barrels.

Region Variety Wine
Las Violetas, Canelones.
Melilla, Montevideo.
100% Merlot Red
Vineyard Production Harvest
Spallier system.
Calcareus vertisol soil.
36 HL/Ha. Manual, between 3 and 7th March, 2007, at optimal maturity.
Bottled Service Total
January 18, 2008, unfiltered to preserve vineyard potential to the fullest. Decant and serve at 16ºC. 8,053 Bottles
Lot Alcohol Triatable Acidity
0108 14º 3,7 g/l de H2SO4
pH Volatile Acidity Sugar
3,43 0,29 g de H2SO4/L 2,9 g/L
Sold out

Vinificación

Selección manual de la uva grano por grano. Fermentación a 26ºC, maceración durante 10 días con 2 remontajes y un bazuqueo diarios. Crianza 8 meses en barricas de roble francés


Nota de cata

De color rojo rubí, intensidad colorante media y elegantes lágrimas coloreadas.Delicadas frutas rojas, cerezas, frambuesas, levemente especiado con un dejo de chocolate.Se despliega elegante en la boca, de ataque dulce. La fruta se muestra sobre un fondo tostado, es un vino redondo y equilibrado, de taninos amables, persistente y con buen final. AB 26/11/13

Ubicación geográfica Composición varietal Vino
Las Violetas. Canelones.
Melilla, Montevideo
100% Merlot Tinto
Viñedo Producción Cantidad
Conducción en espaldera, suelo limo arcilloso
con alto porcentaje de calcáreo.
38 HL/Ha. 13558 botellas
Servicio Envasado Cosecha
Servir a 16°C. 21 de Diciembre de 2015. Manual, entre el 18 y 23 de Febrero de 2015
en su óptima madurez.
Lote Alcohol Acidez total
0316 13,5 3,3 g/l de H2SO4
PH Acidez Volátil Azúcar
3,46 0,5 g/L de H2SO4 1,9 g/L

Verlo en la tienda

 
Vinificación

Selección manual de la uva grano por grano.
Fermentación controlada 26oC. Maceración durante 10 días con 2 remontajes y un bazuqueo diarios.
Crianza 9 meses en barricas de roble francés.


Nota de cata

Color rojo intenso. Aroma a frutos rojos maduros y pasa de ciruela, notas de vainilla y violeta.
En boca presenta acidez equilibrada, taninos suaves, buen volumen y final medio.
EB, 22/04/2015

Ubicación geográfica Composición varietal Vino
Las Violetas, Canelones. 100% Merlot Tinto
Viñedo Producción Cantidad
Conducción en espaldera, suelo limo arcilloso con alto porcentaje de calcáreo. 28 HL/Ha. 11346 botellas
Servicio Envasado Cosecha
Servir a 16°C. 20 de Diciembre de 2013. Manual, entre el 15
y el 22 de Febrero de 2013,
en su óptima madurez.
Lote Alcohol Acidez total
2113 14 3,3 g/l de H2SO4
PH Acidez Volátil Azúcar
3,70 0,4 g/L de H2SO4 2,8 g/L
 
Vinificación

Selección manual de la uva grano por grano. Fermentación a 26ºC, maceración durante 10 días con 2 remontajes y un bazuqueo diarios. Crianza 8 meses en barricas de roble francés.

Nota de cata

De color rojo rubí, intensidad colorante media y elegantes lágrimas coloreadas.Delicadas frutas rojas, cerezas, frambuesas, levemente especiado con un dejo de chocolate.Se despliega elegante en la boca, de ataque dulce. La fruta se muestra sobre un fondo tostado, es un vino redondo y equilibrado, de taninos amables, persistente y con buen final. AB 26/11/13

Vino Composición varietal Ubicación geográfica
Tinto 100% Merlot Las Violetas. Canelones. Melilla, Montevideo
Viñedo Producción Cosecha
Sistema de conducción en espaldera, suelo limo arcilloso con alto porcentaje de calcáreo. 35 HL/Ha. Manual, entre el 28 de Febrero y el 2 de Marzo de 2012, en su óptima madurez.
Envasado Servicio Cantidad
30 de Enero de 2013. Decantar y servir a 16º. 18470
Lote Alcohol Acidez total
0313 14,0 3.5 g/l de H2SO4
PH Acidez Volátil Azúcar
3,45 0,5 g de H2SO4/L 2,8 g/L