Merlot Red Langa Merlot 2005 wine is a lovely rich and earthy wine. With big black fruit and mild dark soy aromas, this red merlot has fruity taste with mild menthol characters. Langa Merlot 2005 is firm, long and has a complex palate. The 2005 vintage was a harvest with a lower yield per hectare, but of great quality. The maturity of grapes that were hand picked in October, 2005 was affected by the intense heat so the final harvest was of extraordinary good quality. You can taste it on this very afforable organic red wine. Serve at 16 – 18º C and pairs especially well with red meats, poultry, stews and cheeses. Drink now or cellar and it will evolve favorably in the bottle through 2012.

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Founded in the mid 19th century by the Langa family, the Bodegas Langa remains a family winery with two generations involved in all aspects of winery management under the direction of Juan José Langa. The family's wine philosophy has led them to select new varietals to supplement Calatayud's traditional grapes. They have proved that Cabernet Sauvignon, Syrah, and Merlot can deliver superior, unique wines second to none in the Calatayud D.O. And they've achieved this while adhering strictly to organic standards throughout the Langa vineyards. This small family owned winery in Aragón, Spain employ both traditional and modern methods creating truly unique wines from grapes grown in a unique microclimate and soil not found anywhere else in Spain. They're passionate about the wine they produce, and this is a great example of their craft. With about 50 hectares of vineyards spread in different locations in the locality, they produce a variety of wines and styles.

RATINGS; This wine is produced in small quantities and was not submitted for rating to any publication.
Langa Merlot Red Wine 2005 Information:
Grape: MERLOT - Organics grapes
Maturity in bottle: - Minimum 6 months
Vinification: The organic grapes of the best quality, after the process by which the stalks and seeds of the grapes are removed, they go to the pressing process to get the must of the grapes, then are fermented at 25º C in stainless steel vats and have a maceration time of 2 to 5 days. Then the wine was removed from the original vat to another, where it ages for 20 days with its natural lees.
Alcohol: 13.45%
Residual Sugar: 2.4 g/l
Volatile Acidity: 0.50 g acetic/l
Total Acidity (in tartaric): 5.5 g/l
Malic Acidity: 0.7 g/l
SO 2 libre: 07 mg/l
SO2 Total: 16 mg/l
pH: 3.54