carlos moro viña garugele reserva 2015

Carlos Moro Viña Garugele Reserva 2015 is a red wine produced by Carlos Moro, a renowned Spanish winemaker and winemaker in the La Rioja region of Spain. The wine is made from a blend of Tempranillo, Graciano and Mazuelo, grown in selected vineyards in Rioja Alta.

Viña Garugele Reserva 2015 is a deep ruby ​​red wine, with aromas of black and red fruits, with hints of vanilla and spices. On the palate it is full-bodied and elegant, with soft, well-integrated tannins and balanced acidity. The wine has a long and persistent finish, with notes of red fruits and spices.

The wine is aged for 20 months in French and American oak barrels, which gives it complexity and depth of flavor. It can be kept in the cellar under optimal temperature and humidity conditions for several years to develop in complexity. The wine can also be enjoyed now, with a slight prior aeration to fully release its aromas and flavor.

carlos moro viña garugele reserva 2015 is a red wine produced by the carlos moro estate located in the rioja wine region of spain. the estate was founded in 2014 by carlos moro, a renowned wine producer in spain, who decided to create his own estate to produce premium wines. this wine is a blend of tempranillo, graciano and garnacha, grown in carefully selected vineyards in rioja alta and rioja alavesa. the 2015 vintage was considered an excellent vintage in rioja due to the hot, dry summer and mild autumn, which allowed the grapes to ripen slowly and develop a great concentration of flavors. the color of this wine is ruby ??red with purple reflections. the nose offers intense aromas of ripe red fruits such as cherry and strawberry, as well as hints of vanilla, spices and leather. on the palate, carlos moro viña garugele reserva 2015 is powerful and elegant, with firm but well-integrated tannins and balanced acidity. we find the fruity aromas of the nose, accompanied by notes of liquorice, cedar and dark chocolate. the finish is long and persistent. this wine can be stored in the cellar for several years, where it will continue to develop in complexity. it is recommended to decant it before serving to fully release its aromas and flavor.