SPAIN

Spain located on the Iberian Peninsula, has over 2.9 million acres planted—making it the most widely planted wine producing nation but it is the third largest producer of wine in the world, the largest being France followed by Italy. This is due, in part, to the very low yields and wide spacing of the old vines planted on the dry, infertile soil found in many Spanish wine regions. The country has an abundance of native grape varieties, with over 400 varieties planted throughout Spain though 80 percent of the country's wine production is from only 20 grapes—including the reds Tempranillo, Garnacha, and Monastrell; the whites Albariño from Galicia, Palomino, Airen, and Macabeo; and the three cava grapes Parellada, Xarel·lo, and Macabeo. Major Spanish wine regions include the Rioja and Ribera del Duero which are known for their Tempranillo production; Valdepeñas, drunk by Unamuno and Hemingway, known for high quality tempranillo at low prices; Jerez, the home of the fortified wine Sherry; Rías Baixas in the northwest region of Galicia that is known for its white wines made from Albariño and Catalonia which includes the Cava and still wine producing regions of the Penedès as well the Priorat region. Spanish wine laws created the Denominación de Origen (DO) system in 1932 and were later revised in 1970. The system shares many similarities with the hierarchical Appellation d'origine contrôlée (AOC) system of France, Portugal's Denominação de Origem Controlada (DOC) and Italy's Denominazione di origine controllata (DOC) system.

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  1. CAN BLAU 2012 MAS DE CAN BLAU

    Item #: i_380210
    Bottle Size: 750ML
    Mas de Can Blau is a red wine produced by the winery Can Blau in the D.O Montsant. This winery, located in the town of Molá (Tarragona) belongs to the group Gil Family States. Mas de Can Blau is a blend of the varieties Cariñena, Syrah and Garnacha. The grapes originate from old vines of 40 years of age. For its production, the maceration and fermentation is performed in small stainless steel containers. The malolactic fermentation is completed in French oak barrels, and in the same barrels where is was aged for 18 months. A Large aromatic intensity, presence of ripe red fruit combined with and abundance of roasted tones.Full bodied and enveloping on the palate. Passing is unctuous and tasty. Very good acidity and round tannins. Long and persistent finish.
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