Bodegas Obergo
Single 75cl bottle

Obergo Caramelos

A ‘prêt-à-porter‘ wine created to surprise.

A selection from our own Garnacha vineyards located in the Secastilla Valley. Pin-pointing of the optimum moment of ripeness.

PRODUCER

Bodegas Obergo

WINE NAME

Obergo Caramelos

COUNTRY

Spain

REGION

Aragón (Huesca)

SUB REGION

Secastilla Valley

ESTATE

Finca La Mata

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

2015

GRAPE VARIETY

Garnacha

HARVEST

Manual picking at night

AGEING

4 months ageing in French oak barrels

ALCOHOL CONTENT

13.5% ABV

COLOUR

Red

PRODUCT TYPE

Still wine

BOTTLE SIZE

75cl

SOLD AS

Single 75cl bottle

CASE QUANTITY

6x 75cl bottles

AWARDS AND RATINGS

89 points – Peñín Guide

FEATURES

Suitable for vegetarians

PRODUCT CODE

30012015

bodegas-obergo-200x200
About the winery
logo-do-somontano-200x200
The wine portfolio
spain-map-somontano
vegetarians

Obergo Caramelos

Tasting notes

Vibrant fresh fruit with a floral touch and spices. Fresh, enjoyable, silky and elegant on the palate bringing back memories of nature and sweets (caramelos in Spanish) of red fruit flavours.

All the exuberant aroma traditionally found in an intense, ripe red wine, with a sensual background of fresh fruit with a floral, spicy touch. Cool, pleasant, velvety and with a full, long finish on the palate, reminds of nature and red berry lollipops. Entertaining wine that complements both modern and traditional cuisine wonderfully, which stands out particularly in good company.

Obergo Caramelos

Food pairing notes

Ideal with appetizers, pasta, salad, and rice.

Suggested serving temperature: 16ºC to 18ºC

Obergo Caramelos

Winemaker notes

Harvest: Manual, in September.
Elaboration: Careful selection of Garnacha grapes at the point of optimal ripeness from our vines located in the Secastilla Valley. Grapes are carried in 20 kg boxes and undergo a second sorting at the winery. Grapes are de-stemmed at the base of tanks, followed by pre-fermentation cold maceration, pigéage (punching down the cap), and délestage (racking and returning the wine back to the tank). Malolactic fermentation takes place in French oak barrels with a total of 4 months of ageing in oak.

You may also like…