Séptima Gran Reserva 2016
The best exponent of the Séptima line. The best plots, the best grapes, the best care. This wine defines the wine style of Bodega Séptima: fresh and ripe fruit, complex and friendly. Séptima Gran Reserva is your best exponent in your flag brand....
91 POINTS JAMES SUCKLING 2019
It is best served with high-calorie gourmet dishes. Open the wine half an hour before serving. Serving temperature: 14-16°C.
Deep red with violet shades.
Firm and mature tannins, giving great volume to the wine. The toasty flavor from oak ageing is combined with the fruity taste of the Malbec, resulting in a well-balanced wine. Persistent and long finish thanks to the structure of the Cabernet Sauvignon and the Tannat.
Elaborated under high quality standards, predetermined by Grupo Codorníu. After a careful selection of bunches in the vineyard and the grapes in the winery, musts are macerated at low temperatures for 10 to 15 days, with daily monitoring based on tastings. Fermentation takes place in stainless steel tanks with selected yeasts during 10 days at a controlled temperature of 28 °C.
Maceration lasts a total of 30 to 35 days. Once the maceration process is finished, wine is kept in first-use French and American oak barrels for 18 months in cellars with controlled temperature and humidity, keeping each lot separate from the rest during elaboration. Lastly, the final blend is determined through tastings and bottled and cellared for a final six months.
An exponent of alchemy that defines the style of Séptima line in premium wines.
Due to the scarce snowfalls in the Andes during the spring, Mendoza underwent a natural water stress. At the same time, the strong Zonda wind at the beginning of the flowering period followed by a heavy frost at the end of November led to a significant decline in the bunches of grapes. These conditions resulted in lower yields and wines of outstanding quality and concentration.
The cool and dry weather from February to April with cooler nights than previous years contributed to a great preservation of the natural acidity in all areas of the province, an optimal combination of alcohols, and a high concentration of colour and tannins.
The yield was 6,000 kg/ha for Malbec, 8,000 kg/ha for Cabernet Sauvignon and 10,000 kg/ha for Tannat.
After determining the optimal moment of harvest, bunches are collected by hand and put into 20 kg boxes early in the morning.