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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

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TEMPRANILLO TANNAT

tempranillo-tannat-2016

TASTING NOTE

Red purple color. Intense aroma with ripe fruit notes, blackberries and toasted. In the mouth has a sweet entry, good volume and marked tannins. Very long finish. EB, 05/26/2017


VINIFICATION

Manual selection of grapes grain by grain. Controlled fermentation at 26 ° C. Maceration during the fermentation with 2 reassembling and a daily pumpover. Breeding 8 months in French and American oak barrels.

Region Grape variety Wine
Las Violetas, Canelones. 60% Tempranillo 40% Tannat Red
Vineyard Production Production
Espalier system, calcareous vertisol soil 52 HL/Ha. 16,756 Botellas
Service Bottled Harvest
Decant and serve at 16ºC. Junuary 23rd, 2017. Manual, at optimal maturity. Tempranillo: Between February 22 and 28, 2016. Tannat: Between March 10 and 23th and March, 2016.
Lot Alcohol Triatable acidity
0517 14.5 3,3 g/l de H2SO4
pH Volatile acidity Residual sugar
3,66 0,5 g de H2SO4/L 2,5 g/L
Cellar potential
5 years

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tempranillo-tannat-2015

VINIFICATION

Manual selection of grapes grain by grain. Fermentation controlled at 26ºC. Maceration during the fermentation with 2 remontajes and a daily bazuqueo. Breeding 7 months in French and American oak barrels.

Region Grape variety Wine
Las Violetas, Canelones. 60% Tempranillo 40% Tannat Red
Vineyard Production Production
Espalier system, calcareous vertisol soil 52 HL/Ha. 14.648 Botellas
Service Bottled Harvest
Decant and serve at 16ºC. Junuary 13th, 2016. Manual, at optimal maturity. Tempranillo: Between February 16 and 21, 2015. Tannat: Between February 23 and March 7, 2015.
Lot Alcohol Triatable acidity
0216 14.0 3,0 g/l de H2SO4
pH Volatile acidity Residual sugar
3,87 0,5 g de H2SO4/L 2,1 g/L
Cellar potential
6 years
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tempranillo-tannat-2013

TASTING NOTE

Intense red color wine.Plum and cherry aroma, with licorice and toasted hints. Balanced acidity with important mouthfeel and persistent tannins.Medium finish .LB, VG and EB


VINIFICATION

Manual selection of the grapes berry by berry. Controlled fermentation at 26ºC.Maceration during fermentation with 2 pumpingover and one pigeage a day.Aging during 8 months in French oak barrels.

Region Grape variety Wine
Las Violetas, Canelones. 60% Tempranillo 40% Tannat Red
Vineyard Production Production
Espalier system, calcareous vertisol soil 44 HL/Ha. 9,861 Botellas
Service Bottled Harvest
Decant and serve at 16ºC. 30 of December 2013. Manual, at optimal maturity.
Tempranillo: 21th February 2013.
Tannat: 26 and 27 of February 2013.
Lot Alcohol Triatable acidity
2213 14.5% Vol 3,2 g/l de H2SO4
pH Volatile acidity Residual sugar
3,68 0,4 g de H2SO4/L 2,4 g/L
Cellar potential
6 years
Agotado
tempranillo-tannat-2012

TASTING NOTE

Manual selection of the grapes, berry by berry. Controlled fermentation at 26ºC. Maceration during fermentation with 2 pumping overs and one pigeage a day. Aging during 9 months in american oak barrels. This wine was not filtered to preserve the maximum potential of the vineyard. Thus, it can show sediment. We recommend serving it at a slow pace or using a decanter.


VINIFICATION

Manual selection of the grapes berry by berry. Controlled fermentation at 26ºC.Maceration during fermentation with 2 pumpingover and one pigeage a day.Aging during 8 months in French oak barrels.

Region Grape variety Wine
Las Violetas, Canelones. 60% Tempranillo 40% Tannat Red
Vineyard Production Production
Espalier system, calcareous vertisol soil 43 HL/Ha. 15,230 Botellas
Service Bottled Harvest
Decant and serve at 16ºC. 30 of December 2013. Manual, at optimum maturity. Tempranillo: February 25th y 27th, 2012. Tannat: March 3rd and 5th 2012.
Lot Alcohol Triatable acidity
0113 13.0% Vol 3,3 g/l de H2SO4
pH Volatile acidity Residual sugar
3,79 0,4 g de H2SO4/L 2,4 g/L
Cellar potential
6 years
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tempranillo-tannat-2011

TASTING NOTE

Intense red color with violet tones. In nose, red fruits and quince notes with a slightly milky contribution. Sweet entry, medium volume and end of marked presence. AC, 04/27/2012


VINIFICATION

Manual selection of grapes by grain. Controlled fermentation at 26°C. Maceration during the fermentation with 2 reassembling and a daily pump over. Breeding 9 months in French and American oak barrels.

Region Grape variety Wine
Las Violetas, Canelones. 60% Tempranillo 40% Tannat Red
Vineyard Production Production
Espalier system, calcareous vertisol soil 58 HL/Ha. 20,091 Botellas
Service Bottled Harvest
Decant and serve at 16ºC. January 25 2012 Manual, at its optimum maturity. Tempranillo: February 25 and 26, 2011. Tannat: March 8 and 9, 2011.
Lot Alcohol Triatable acidity
0412 14,5% Vol 3,2 g/l de H2SO4
pH Volatile acidity Residual sugar
3,8 0,4 g de H2SO4/L 2,5 g/L
Cellar potential
5 years
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tempranillo-tannat-2010

TASTING NOTE

Red purple color. Aroma of berry fruit, cassis, with notes of licorice and black pepper.
In the mouth it presents with important volume, balanced, silky tannins and dragged on final. CV and EB, 05/16/2011


VINIFICATION

Manual selection of grapes by grain. Controlled fermentation at 26°C. Maceration during the fermentation with 2 reassembling and a daily pumpover. Breeding 8 months in French and American oak barrels.

Region Grape variety Wine
Las Violetas, Canelones. 60% Tempranillo 40% Tannat Red
Vineyard Production Production
Espalier system, calcareous vertisol soil 44 HL/Ha. 8,646 Botellas
Service Bottled Harvest
Decant and serve at 16ºC. January 26, 2011 Manual, between 24th February and 17th March, 2010, at its optimum maturity.
Lot Alcohol Triatable acidity
0211 12,5% Vol 3,0 g/l de H2SO4
pH Volatile acidity Residual sugar
4,0 0,4 g de H2SO4/L 2,3 g/L
Cellar potential
5 years
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tempranillo-tannat-2009

TASTING NOTE

Intense red color with violet highlights. Fresh fruits aroma, plums and quinces,
With some vanilla notes. Of pleasant attack in the mouth, tannins marked and mature.
Large volume in mouth and long finish. CV, 12/12/2010


VINIFICATION

Manual selection of grapes by grain. Controlled fermentation at 26°C. Maceration during the fermentation with 2 daily pumpovers. Breeding 9 months in French and American oak barrels.

Region Grape variety Wine
Las Violetas, Canelones. 65% Tempranillo 35% Tannat Red
Vineyard Production Production
Espalier system, calcareous vertisol soil 42 HL/Ha. 6,982 Botellas
Service Bottled Harvest
Decant and serve at 16ºC. January 25, 2010 Manual, between February 16th and 20th, 2009, at its optimum maturity.
Lot Alcohol Triatable acidity
0110 13.6% Vol 3,3 g/l de H2SO4
pH Volatile acidity Residual sugar
3,7 0,4 g de H2SO4/L 2,4 g/L
Cellar potential
5 years
Sold out
tempranillo-tannat-2008

VINIFICATION

Manual selection of grapes grain by grain. Controlled fermentation at 26°C. Maceration during fermentation with 3 daily pumpovers. Breeding 7 months in French and American oak.

Region Grape variety Wine
Las Violetas, Canelones. 60% Tempranillo 40% Tannat Red
Vineyard Production Production
Espalier system, calcareous vertisol soil 52 HL/Ha. 11,446 Botellas
Service Bottled Harvest
Decant and serve at 16ºC. January 22, 2009, unfiltered to conserve the maximum potential of the vineyard. Manual, between February 23 and March 6, 2008, at its optimum maturity.
Lot Alcohol Triatable acidity
0109 13.6% Vol 3,6 g/l de H2SO4
pH Volatile acidity Residual sugar
3,6 0,29 g de H2SO4/L 2,4 g/L
Cellar potential
5 years
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tempranillo-tannat-2007

VINIFICATION

Manual selection of grapes grain by grain. Controlled fermentation at 26ºC. Maceration with 3 daily reassemblings for 10 days. Breeding 9 months in French and American oak barrels.

Region Grape variety Wine
Las Violetas, Canelones. 60% Tempranillo 40% Tannat Red
Vineyard Production Production
Espalier system, calcareous vertisol soil 52 HL/Ha. 15,764 Botellas
Service Bottled Harvest
Decant and serve at 16ºC. January 29, 2008, unfiltered to conserve the maximum potential of the vineyard. Manual, between February 21 and March 6, 2007, at its optimum maturity.
Lot Alcohol Triatable acidity
0508 14.0% Vol 3,9 g/l de H2SO4
pH Volatile acidity Residual sugar
3,6 0,3 g de H2SO4/L 2,8 g/L
Cellar potential
5 years
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Vinificación

Selección manual de la uva grano por grano.
Fermentación controlada a 26oC. Maceración durante la fermentación con 2 remontajes y un bazuqueo diarios. Crianza 7 meses en barricas de roble francés y americano.

Ubicación geográfica Composición varietal Vino
Las Violetas, Canelones. 60% Tempranillo 40% Tannat Tinto
Viñedo Producción Cantidad
Conducción en espaldera, suelo limo arcilloso con alto porcentaje de calcáreo. 52 HL/Ha. 14648 Botellas
Servicio Envasado Cosecha
Decantar y servir a 16°C. 13 de Enero de 2016 Manual, en su óptima madurez.

Tempranillo: Entre el 16 y 21 de Febrero de 2015

Tannat: Entre el 23 de Febrero y 7 de Marzo de 2015

Lote Alcohol Acidez total
0216 14.0 3,0 g/l de H2SO4
PH Acidez Volátil Azúcar
3,87 0,5 g de H2SO4/L 2,1 g/L
Potencial de Guarda
6 años

Verlo en la tienda

 

Vinificación

Selección manual de la uva grano por grano. Fermentación controlada a 26ºC. Maceración durante la fermentación con 2 remontajes y un bazuqueo diarios. Crianza 8 meses en barricas de roble francés y americano.
Este vino no fue filtrado para preservar al máximo el potencial del viñedo, por lo cual puede presentar sedimentos. Se recomienda servirlo lentamente o decantar antes de servir.


Nota de cata

Vino de color rojo muy intenso. Aroma a ciruela y cereza, con notas de regaliz y tostado. Acidez equilibrada con importante volumen en boca y taninos persistentes. Final medio. LB, VG y EB 19/05/14

Ubicación geográfica Composición varietal Vino
Las Violetas, Canelones. 60% Tempranillo 40% Tannat Tinto
Viñedo Producción Cantidad
Conducción en espaldera, suelo limo arcilloso con alto porcentaje de calcáreo. 44 HL/Ha. 9.861 Botellas
Servicio Envasado Cosecha
Servir a 16°C. 30 de Diciembre de 2013 Manual, en su óptima madurez.

Tempranillo: 21 de Febrero de 2013.

Tannat: 26y 27 de Febrero de 2013.

Lote Alcohol Acidez total
2213 14,5 3,2 g/l de H2SO4
PH Acidez Volátil Azúcar
3,68 0,4 g de H2SO4/L 2,4 g/L
Potencial de Guarda
6 años
 
Vinificación

Selección manual de la uva grano por grano. Fermentación controlada a 26C. Maceración durante la fermentación con 2 remontajes y un bazuqueo diarios. Crianza 9 meses en barricas de roble americano. Este vino no fue filtrado para preservar al máximo el potencial del viñedo, por lo cual puede presentar sedimentos. Se recomienda servirlo lentamente o decantar antes de servir.

Nota de cata

Vino de liviano color púrpura con notas violáceas, brillante, intensidad colorante media y elegante movimiento.
Presenta aroma a frutas rojas frescas, frambuesas y frutillas en un tenue fondo especiado con notas ahumadas.
De ataque dulce, muestra un frutado armonioso, con taninos amables que discurre ágilmente en la boca. Persistente, de final largo y buen recuerdo. A.B. 29/11/13

Vino Composición varietal Ubicación geográfica
Tinto 60% Tempranillo 40% Tannat Las Violetas, Canelones.
Viñedo Producción Cosecha
Conducción en espaldera, suelo limo arcilloso con alto porcentaje de calcáreo. 43 HL/Ha. Manual, en su óptima madurez.
Tempranillo: 25 y 27 de Febrero de 2012.
Tannat: 3 y 5 de Marzo de 2012.
Envasado Servicio Cantidad
15 de Enero de 2013. Decantar y servir a 16ºC 15.230 Botellas
Lote Alcohol Acidez total
0113 13.0 3,3 g/l de H2SO4
PH Acidez Volátil Azúcar
3,79 0,4 g de H2SO4/L 2,4 g/L
Potencial de Guarda
6 años