carlos serres reserva onomastica 1986

Carlos Serres Reserva Onomástica is a red wine from the La Rioja wine region of Spain produced by the Carlos Serres winery, which was founded in 1896 by a Frenchman named Charles Serres. The winery was one of the first to introduce modern winemaking techniques to Spain and has achieved great fame for its quality wines. Reserva Onomástica is a blend of Tempranillo, Garnacha, and Graciano grapes that have been aged for 24 months in oak barrels and another 24 months in the bottle. The wine has a deep ruby ​​red color and aromas of ripe dark fruit, vanilla, and spice. On the palate, it is well-structured with a good balance of tannins and acidity, with flavors of red fruit, chocolate, and oak. The wine can be aged further for a few years or enjoyed now with decanting.

rioja is a region and a vineyard in northern spain. covering an area of 55,000 hectares (twice the size of the burgundy vineyard, or half the size of the bordeaux vineyard), rioja is the oldest, best-known and most noble spanish vineyard. it was the first to obtain the d.o.c. appellation. if the region began to produce wine after the retreat of the moors from the north of the iberian peninsula in the 12th century, it is only from the end of the 19th century that the vineyard takes a qualitative turn and develops its fame by being inspired by the success of the bordeaux vineyard. indeed, the phylloxera epidemic that destroyed the bordeaux vineyards in the 19th century led the winemakers to move further south, sharing their know-how with the local winemakers of rioja: blending, maturing, oak barrels... are all "best practices" that are still in force and that come from bordeaux. in the 1970s, rioja wines went through a period of quality crisis. after obtaining the do (denomination of origin), the price of the wines increased and the winegrowers fell into the easy way: they industrialized and increased the yields to make volume to such an extent that the vineyard lost its reputation to the benefit of the neighboring vineyards. the qualitative breakthrough came ten years later, when the winemakers became aware of the importance of the terroir and started to innovate again. today, yields in rioja are 20% lower than the spanish average. the region obtained the doc in 1991. these characteristics contribute to making powerful and long wines, with aromas of red fruit, such as cherry, which are complemented by good acidity and round tannins that soften with time.