Bodegas Obergo
Single 75cl bottle

Obergo Antiqua

**Last bottles available!**

Antiqua takes its name from our centenary vineyard. Its unmistakable identity doesn’t let anyone feel indifferent to it, and takes those who taste it into a splendid finish that leaves a firm mark and a happy memory.

PRODUCER

Bodegas Obergo

WINE NAME

Obergo Antiqua

COUNTRY

Spain

REGION

Aragón (Huesca)

SUB REGION

Secastilla Valley

ESTATE

Viña Pedramigo

ALTITUDE

700 metres

CLIMATE

Semi-humid continental, with snowy winters and mild summers

SOIL

Very poor soils, sandy and with cobblestones

APPELLATION

D.O. Somontano

VINTAGE

2013

GRAPE VARIETY

Garnacha, old vines

HARVEST

Manual picking

AGEING

12 months ageing in French oak barriques

ALCOHOL CONTENT

14.5% ABV

COLOUR

Red

PRODUCT TYPE

Still wine

BOTTLE SIZE

75cl

SOLD AS

Single 75cl bottle

CASE QUANTITY

4x 75cl bottles

AWARDS AND RATINGS

90 points – Peñín Guide
92 points – Robert Parker's Wine Advocate

TOTAL PRODUCTION

2,509 bottles (numbered)

FEATURES

Suitable for vegetarians

PRODUCT CODE

11012013

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Obergo Antiqua

Tasting notes

Deep red cherry colour. On the nose it reveals notes of black ripened fruits and spicy aromas (cocoa and black pepper) from the wood. Silky entrance in the mouth with pleasant tannins. Long and spicy aftertaste, ideal to be tasted in a very relaxing way.

Obergo Antiqua

Food pairing notes

This wine’s noble and healthy tannins will complement not only the best meat and game dishes, but also great variety of meat dishes including sausages, aged cheese, smoked dishes and casseroles.

Suggested serving temperature: 16ºC to 18ºC

Obergo Antiqua

Winemaker notes

From our centenary vineyard only the most select Garnacha grapes are grown. These are used to make strictly limited quantities of Bodegas Obergo’s most prestigious red wine.
Harvesting in crates and selection table. Grape picking from the bunch at the mouth of the vat. Cold pre-fermentation at 28ºC and steeping, daily pigéage (punching down the cap), délestage (racking and returning the wine back to the tank). Second post-cask fermentation.

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